Chocolate, beetroot and raspberry gelato

Name: Chocolate, beetroot and raspberry gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 526.9 g Whole milk; 42.1 g Cream 35%; 26.3 g Skim milk powder; 3.2 g Cream stabilizer (locust bean/guar); 70.2 g Sucrose; 94.8 g Dextrose; 84.3 g Dark chocolate 70%; 105.4 g Raspberries; 46.8 g Beetroot

A flavour that plays on the balance between depth and freshness. The chocolate brings structure and intensity, the raspberry lights everything up with acidity and aroma, while the beetroot works almost in the background, adding natural sweetness and an elegant earthy note that binds the two extremes.

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	526.9 g	52.7%
Cream 35%	42.1 g	4.2%
Skim milk powder SaporePuro -20%	26.3 g	2.6%
Cream stabilizer (locust bean/guar)	3.2 g	0.3%
Sucrose	70.2 g	7%
Dextrose SaporePuro -20%	94.8 g	9.5%
Dark chocolate 70%	84.3 g	8.4%
Raspberries	105.4 g	10.5%
Beetroot	46.8 g	4.7%

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Your quantity, the same recipe.

From formula to gelato

Method

Combine all the powders (sucrose, dextrose, stabilizer).
Heat the milk and add the cream at around 30 °C.
Add the powders gradually at around 40 °C.
Pasteurize at 85 °C for 2 minutes, then pour the mix over the chopped chocolate in a bowl and blend, emulsifying well.
Blast-chill to +4 °C.
Let the mix age in the fridge for 6 hours.
Add the raspberries and the peeled, diced beetroot and blend well.
Strain the mix.
Churn in an ice cream machine for as long as needed.

The method

The balance, in numbers.

Mix composition and freezing curve. POD18.46 PAC27.73 Serv. temp.-13.5 °C

Sugars: 19.41%
Fats: 6.92%
MSNF: 6.91%
Other solids: 3.00%
Total solids: 36.23%
Water: 63.77%
POD: 18.46
PAC: 27.73
Serv. temp.: -13.5 °C
OQP: -10.9 °C
Calories: 179.51 kcal

Freezing curve

Serv. temp. (75%): -13.5 °C
OQP (70%): -10.9 °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