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Gelato · Dessert

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Fior di latte

The quintessential white base: milk, cream and sugars in balance for a creamy, clean and versatile gelato, ready to host ripples and toppings.

A recipe by Andrea Rapanaro
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Comments 1
Fior di latte

The mix

Ingredients

1 kg
Base
Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient Weight %
Whole milk 588.9 g 58.9%
Cream 35% 176.1 g 17.6%
Skim milk powder SaporePuro -20% 40.3 g 4%
Cream stabilizer (locust bean/guar) 3.5 g 0.4%
Sucrose 140.9 g 14.1%
Dextrose SaporePuro -20% 50.3 g 5%

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

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From formula to gelato

Method

  1. Combine the powders (skim milk powder, sugars, stabilizer).

  2. Heat the milk with the cream.

  3. Add the powders when cream and milk reach about 40 °C.

  4. Stirring constantly, pasteurize by bringing the mix to 85 °C for a couple of minutes.

  5. Let the mix age in the fridge for 6 to 12 hours.

  6. Churn in an ice cream machine.

The method

The balance, in numbers.

Mix composition and freezing curve. POD18.75 PAC29.06 Serv. temp.-14.5 °C
Sugars
18.72%
Fats
8.25%
MSNF
9.30%
Other solids
0.36%
Total solids
36.63%
Water
63.37%
POD
18.75
PAC
29.06
Serv. temp.
-14.5 °C
OQP
-11.7 °C
Calories
187.77 kcal
Freezing curve
0 -5 -10 -15 -20 -25 -30 -35 -40 -45 -50 0 20 40 60 80 100 % frozen water
  • Serv. temp. (75%): -14.5 °C
  • OQP (70%): -11.7 °C
Andrea Rapanaro

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

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How did it turn out? 1

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Giuseppe Demarco Starter (Gelato student)

Salve, mi hanno sempre detto che la panna va inserita nella pastorizzata in fase di discesa intorno ai 40 gradi. Perché in questa ricetta la panna va inserita in fase di salita della temperatura fino a raggiungere gli 85 gradi? I grassi non caramellizzano? Non viene poi fuori un fiordi latte che da di caramello? Sarei grato se mi togliete questo dubbio.grazie

CucinaLi Admin

Ciao Giuseppe, puoi aggiungerla anche a freddo prima di pastorizzare o come dici tu in fase di discesa. Aggiungerla e pastorizzare 2 minuti non è sufficiente a "caramellare" gli zuccheri, ma sicuramente quando vuoi valorizzare il sapore della panna (cosi come quello del burro), aggiungerla in discesa è la scelta migliore. Ti invito però a provare con la stessa miscela di partenza a fare le due prove e vedere se senti una gran differenza ;)