Béchamel gastronomic gelato

Name: Béchamel gastronomic gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 454.6 g Whole milk; 113.7 g Cream 35%; 19.7 g Skim milk powder; 2.1 g Locust bean gum; 83.9 g Trehalose; 50.2 g Dextrose; 20.6 g Glucose powder 39 DE; 8.2 g Salt; 247 g Béchamel

A gastronomic gelato conceived as part of a reinterpreted lasagna: creamy, savoury and gently spiced with nutmeg, to be served as the savoury component of a dish.

A recipe by Andrea Rapanaro

Comments 0

The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Whole milk	454.6 g	45.5%
Cream 35%	113.7 g	11.4%
Skim milk powder SaporePuro -20%	19.7 g	2%
Locust bean gum SaporePuro -20%	2.1 g	0.2%
Trehalose SaporePuro -20%	83.9 g	8.4%
Dextrose SaporePuro -20%	50.2 g	5%
Glucose powder 39 DE SaporePuro -20%	20.6 g	2.1%
Salt	8.2 g	0.8%
Béchamel	247 g	24.7%

SaporePuro affiliate links: you get 20% off the goods (the discount is applied when you reach the cart), I earn a commission on purchases.

Your quantity, the same recipe.

From formula to gelato

Method

Make a classic béchamel by melting 50 g of butter, adding 50 g of flour and toasting it until hazelnut-coloured, then add 5 dl of milk and thicken while stirring. Season with nutmeg and weigh out the amount needed for the gelato.
Combine the powders (sugars, stabilizer, skim milk powder, salt) in a bowl.
Heat the milk and add the cream at about 30 °C.
Add the powders when cream and milk reach about 40 °C.
Add the béchamel.
Stirring constantly, pasteurize by bringing the mix to 85 °C for a couple of minutes.
Blast-chill to +4 °C and let the mix age in the fridge for 6 to 12 hours.
Churn in an ice cream machine.

Going further

Technical notes

This gastronomic gelato is designed within a reinterpretation of lasagna, served with ragù, parmesan foam and fried pasta sheets. For the recipes of the other components on the blog.

The method

The balance, in numbers.

Mix composition and freezing curve. POD8.59 PAC24.15 Serv. temp.-10.9 °C

Sugars: 14.68%
Fats: 8.08%
MSNF: 7.85%
Other solids: 2.74%
Total solids: 33.34%
Water: 66.66%
POD: 8.59
PAC: 24.15
Serv. temp.: -10.9 °C
OQP: -8.9 °C
Calories: 173.76 kcal

Freezing curve

Serv. temp. (75%): -10.9 °C
OQP (70%): -8.9 °C

Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea

https://www.cucina.li