Brown butter, vanilla and salt gelato

Name: Brown butter, vanilla and salt gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 684.5 g Whole milk; 80 g Hazelnut butter; 125 g Sucrose; 50 g Glucose powder 38 DE; 25 g Dextrose; 25 g Skim milk powder; 5 g Salt; 2.5 g Locust bean gum; 1 g Guar gum; 2 g Vanilla pod

Gabriele Manzi's Open Lab: Cook Islands vanilla, lab-made brown butter and Volterra salt for a warm, enveloping, dynamic gelato.

A recipe by Gabriele Manzi

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Photo by Gabriele Manzi

The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Whole milk	684.5 g	68.5%
Hazelnut butter	80 g	8%
Sucrose	125 g	12.5%
Glucose powder 38 DE SaporePuro -20%	50 g	5%
Dextrose SaporePuro -20%	25 g	2.5%
Skim milk powder SaporePuro -20%	25 g	2.5%
Salt	5 g	0.5%
Locust bean gum SaporePuro -20%	2.5 g	0.3%
Guar gum SaporePuro -20%	1 g	0.1%
Vanilla pod	2 g	0.2%

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Your quantity, the same recipe.

From formula to gelato

Method

Heat butter to about 140 °C until brown-butter notes develop (or use ready-made hazelnut butter).
Combine milk, brown butter, sugars, milk powder, salt and stabilizers.
Split the vanilla pod, add seeds and scraped pod for infusion.
Heat to 85 °C stirring, strain, cool and churn.

Full story, context and step photos on CucinaLi. Read the full article

Going further

Technical notes

Volterra salt and Cook Islands vanilla are signature ingredients from the original post. One vanilla pod weighs about 2 g.

The method

The balance, in numbers.

Mix composition and freezing curve. POD16.27 PAC24.59 Serv. temp.-12.3 °C

Sugars: 19.58%
Fats: 7.61%
MSNF: 7.88%
Other solids: 3.73%
Total solids: 38.79%
Water: 61.21%
POD: 16.27
PAC: 24.59
Serv. temp.: -12.3 °C
OQP: -10.0 °C
Calories: 193.23 kcal

Freezing curve

Serv. temp. (75%): -12.3 °C
OQP (70%): -10 °C

Behind the recipe

Gabriele Manzi

Gelateria Manzi

Gabriele Manzi is the owner of Gelateria Manzi, a historic artisan business in Pisa and Marina di Pisa since 1985. Raised within the family business, he upholds a philosophy built on continuity, quality raw materials and respect for the recipes that made the gelateria a local landmark.

His approach to gelato is direct and uncompromising: selected ingredients, attention to the balance between sweetness and structure, and a constant pursuit of clean taste. While strongly tied to Italian tradition, in recent years he has paired the classic range with ongoing experimentation, often inspired by travel, encounters and new ingredients, always aiming to keep gelato readable and recognisable.

The quality of his work has been recognised by the sector's leading guides: Gelateria Manzi has earned two Gambero Rosso cones and been selected among the protagonists of Sherbeth Festival, the most important international festival dedicated to artisan gelato.

Gabriele's gelato seeks balance before surprise: an artisan vision that puts taste, technique and the pleasure of sharing a good idea through a cone or cup at the centre.

Meet Gabriele