Grambião gelato uses liquid nitrogen at -196°C to create ice crystals 90% smaller than regular freezing methods.
Grambião Gelato
Indulge in our Grambião Gelato, a luscious treat that combines the rich creaminess of milk gelato with a silky white chocolate ganache, all finished off with a light dusting of powdered milk for that extra touch. With its delightful layers and textures, each spoonful promises a heavenly experience you won't want to miss. Dive into this creamy masterpiece and satisfy your sweet cravings like never before!
Prep
15
min
Cook
30
min
Serves
4
people
Level
advanced
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water (120 ml)
🥛Dairy & Eggs(3)
- heavy cream (240 ml)
- whole milk (480 ml)
- powdered milk (120 ml)
🫙Pantry Staples(2)
- white chocolate ganache (240 ml)
- sugar (200 g)
📦Other(1)
- glucose (60 ml)
👨🍳 Instructions
- 1
Cook the sugar with a little water at high temperature to promote partial hydrolysis of the sugar.
- 2
Mix the remaining dry ingredients and then add the liquid glucose, whole milk, and heavy cream.
- 3
Cook the mixture until it reaches about 75 degrees Celsius.
- 4
Use a mixer to create a better emulsion and reduce the size of fat globules for a better mouthfeel.
- 5
Adjust the ganache by slightly increasing the sugar percentage to keep it soft after freezing.
- 6
Use an ice cream maker to churn the mixture for about 25 minutes until creamy.
- 7
Serve the gelato topped with white chocolate ganache and a sprinkle of powdered milk.
💡 Pro Tips
- ✓Heat your gelato base to exactly 75°C (167°F) to pasteurize while avoiding protein denaturation that occurs above 80°C, which would create a grainy texture.technique75°C
- ✓When making the sugar syrup, cook to 103-105°C to achieve 15-20% sucrose inversion, which prevents crystallization and improves scoopability at freezing temperatures.technique103-105°C
- ✓Use an immersion blender for 2-3 minutes after heating to create fat globules smaller than 2 microns, which produces the characteristic dense, smooth gelato mouthfeel.equipment2-3 minutes
- ✓Increase ganache sugar content by 3-5% above room temperature recipes because sugar acts as antifreeze, preventing the ganache from becoming rock-hard when frozen.ingredient3-5% increase
- ✓Churn for exactly 25 minutes to achieve 25-30% overrun (air incorporation) - less than ice cream's 50-100% overrun gives gelato its signature density.timing25-30% overrun
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
advanced
Share this recipe
Grambião gelato uses liquid nitrogen at -196°C to create ice crystals 90% smaller than regular freezing methods.
Grambião Gelato
Indulge in our Grambião Gelato, a luscious treat that combines the rich creaminess of milk gelato with a silky white chocolate ganache, all finished off with a light dusting of powdered milk for that extra touch. With its delightful layers and textures, each spoonful promises a heavenly experience you won't want to miss. Dive into this creamy masterpiece and satisfy your sweet cravings like never before!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water (120 ml)
🥛Dairy & Eggs(3)
- heavy cream (240 ml)
- whole milk (480 ml)
- powdered milk (120 ml)
🫙Pantry Staples(2)
- white chocolate ganache (240 ml)
- sugar (200 g)
📦Other(1)
- glucose (60 ml)
👨🍳 Instructions
- 1
Cook the sugar with a little water at high temperature to promote partial hydrolysis of the sugar.
- 2
Mix the remaining dry ingredients and then add the liquid glucose, whole milk, and heavy cream.
- 3
Cook the mixture until it reaches about 75 degrees Celsius.
- 4
Use a mixer to create a better emulsion and reduce the size of fat globules for a better mouthfeel.
- 5
Adjust the ganache by slightly increasing the sugar percentage to keep it soft after freezing.
- 6
Use an ice cream maker to churn the mixture for about 25 minutes until creamy.
- 7
Serve the gelato topped with white chocolate ganache and a sprinkle of powdered milk.
💡 Pro Tips
- ✓Heat your gelato base to exactly 75°C (167°F) to pasteurize while avoiding protein denaturation that occurs above 80°C, which would create a grainy texture.technique75°C
- ✓When making the sugar syrup, cook to 103-105°C to achieve 15-20% sucrose inversion, which prevents crystallization and improves scoopability at freezing temperatures.technique103-105°C
- ✓Use an immersion blender for 2-3 minutes after heating to create fat globules smaller than 2 microns, which produces the characteristic dense, smooth gelato mouthfeel.equipment2-3 minutes
- ✓Increase ganache sugar content by 3-5% above room temperature recipes because sugar acts as antifreeze, preventing the ganache from becoming rock-hard when frozen.ingredient3-5% increase
- ✓Churn for exactly 25 minutes to achieve 25-30% overrun (air incorporation) - less than ice cream's 50-100% overrun gives gelato its signature density.timing25-30% overrun