Kiwi and prickly pear gelato

Name: Kiwi and prickly pear gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 156.2 g Sucrose; 7.7 g Dextrose; 27 g Glucose powder 38 DE; 9.6 g Inulin; 1 g Locust bean gum; 1.4 g Guar gum; 0.5 g Xanthan gum; 443.4 g Kiwi; 48.2 g Prickly pear pulp extract; 303.7 g Water; 1.3 g Mandarin zest

Kiwi me softly: Pierpaolo Portogallo's Open Lab gelato pairs kiwi acidity, prickly pear roundness and mandarin zest.

A recipe by Pierpaolo Portogallo

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Photo by Pierpaolo Portogallo

The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Sucrose	156.2 g	15.6%
Dextrose SaporePuro -20%	7.7 g	0.8%
Glucose powder 38 DE SaporePuro -20%	27 g	2.7%
Inulin SaporePuro -20%	9.6 g	1%
Locust bean gum SaporePuro -20%	1 g	0.1%
Guar gum SaporePuro -20%	1.4 g	0.1%
Xanthan gum SaporePuro -20%	0.5 g	0.1%
Kiwi	443.4 g	44.3%
Prickly pear pulp extract	48.2 g	4.8%
Water	303.7 g	30.4%
Mandarin zest	1.3 g	0.1%

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Your quantity, the same recipe.

From formula to gelato

Method

Peel the prickly pear (gloves), extract juice and set aside.
Mix dry ingredients, add water and blend; pasteurise at 82 °C.
Cool to about 25 °C, add peeled kiwi, mandarin zest and prickly pear extract.
Churn to about -8 °C.

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

The method

The balance, in numbers.

Mix composition and freezing curve. POD21.61 PAC23.09 Serv. temp.-9.1 °C

Sugars: 23.71%
Fats: 0.00%
MSNF: 0.00%
Other solids: 2.54%
Total solids: 26.25%
Water: 73.75%
POD: 21.61
PAC: 23.09
Serv. temp.: -9.1 °C
OQP: -7.4 °C
Calories: 104.99 kcal

Freezing curve

Serv. temp. (75%): -9.1 °C
OQP (70%): -7.4 °C

Behind the recipe

Pierpaolo Portogallo

Barroccino

Pierpaolo Portogallo is a gelato maker and partner at the Barroccino gelato shop in Florence, where he pursues a personal and coherent vision of the craft: making an "honest" gelato, rooted in the territory and communicated with transparency. His philosophy combines the technique of high pastry, developed in Michelin-starred restaurants in Italy and abroad, with a modern, conscious approach attentive to the balance between quality and sustainability.

His training began at a very young age in pastry labs, was refined at the Cast Alimenti school in Brescia and consolidated by working side by side with professionals such as Simone De Feo and Peter Brunel, before settling definitively in the world of gelato. After his experience at the organic Gelateria Edoardo, he is today the technical and creative soul of the Barroccino project, where he also teaches at Bravo Gelato Campus and takes part in social programmes such as the one at the juvenile detention centre in Florence.

Pierpaolo believes in a sincere, recognizable gelato, made with a few ingredients from a very short supply chain and told to the customer with passion. In his vision, technology is not a compromise but a tool to guarantee quality, reduce waste and allow a better work-life balance. The result is a gelato with a strong character, often infused with memories, travels and personal suggestions, able to move people and express a very precise identity.

His work is a continuous interweaving of rigour and creative freedom, where every flavour becomes a pretext to tell a story, even when it is not said out loud.

Meet Pierpaolo

https://pierpaoloportogallo.it