Butter gastronomic gelato

Name: Butter gastronomic gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 635.3 g Whole milk; 108.3 g Cream 35%; 21.7 g Skim milk powder; 65 g Butter; 5.1 g Vegan cream stabilizer; 86.6 g Trehalose; 72.2 g Dextrose; 5.8 g Salt

A rich, gastronomic gelato built on the roundness of butter and a touch of salt, to be served as a savoury base in culinary pairings.

A recipe by Andrea Rapanaro

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The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Whole milk	635.3 g	63.5%
Cream 35%	108.3 g	10.8%
Skim milk powder SaporePuro -20%	21.7 g	2.2%
Butter	65 g	6.5%
Vegan cream stabilizer	5.1 g	0.5%
Trehalose SaporePuro -20%	86.6 g	8.7%
Dextrose SaporePuro -20%	72.2 g	7.2%
Salt	5.8 g	0.6%

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

Combine the powders (sugars, stabilizer, skim milk powder, salt).
Heat the milk with the cream.
Add the powders when cream and milk reach about 40 °C.
Stirring constantly, pasteurize by bringing the mix to 85 °C for a couple of minutes.
Cool the mix to 40 °C, add the butter and blend.
Blast-chill to +4 °C and let the mix age in the fridge for 6 to 12 hours.
Churn in an ice cream machine.

To serve with

Pairings

Serve on a slice of toasted bread with anchovies, a grating of untreated lemon zest and a few micro greens to garnish.

The method

The balance, in numbers.

Mix composition and freezing curve. POD10.07 PAC27.50 Serv. temp.-13.2 °C

Sugars: 14.96%
Fats: 11.45%
MSNF: 7.71%
Other solids: 1.10%
Total solids: 35.21%
Water: 64.79%
POD: 10.07
PAC: 27.50
Serv. temp.: -13.2 °C
OQP: -10.6 °C
Calories: 198.10 kcal

Freezing curve

Serv. temp. (75%): -13.2 °C
OQP (70%): -10.6 °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