Saffron and bone marrow gastronomic gelato

Name: Saffron and bone marrow gastronomic gelato
Yield: 1000 g
Cuisine: Italian
Ingredients: 583.5 g Whole milk; 125.2 g Cream 35%; 19.8 g Skim milk powder; 3.4 g Cream stabilizer (locust bean/guar); 139.6 g Trehalose; 47 g Dextrose; 0.3 g Saffron; 73 g Bone marrow; 8.2 g Salt

A gastronomic gelato inspired by risotto alla milanese: saffron perfumes and colours it, while bone marrow gives richness and an elegant fatty roundness.

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	583.5 g	58.4%
Cream 35%	125.2 g	12.5%
Skim milk powder SaporePuro -20%	19.8 g	2%
Cream stabilizer (locust bean/guar)	3.4 g	0.3%
Trehalose SaporePuro -20%	139.6 g	14%
Dextrose SaporePuro -20%	47 g	4.7%
Saffron	0.3 g	0%
Bone marrow	73 g	7.3%
Salt	8.2 g	0.8%

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Your quantity, the same recipe.

From formula to gelato

Method

Cook the marrow in its bone in the oven at 200 °C for 20 minutes.
Combine the powders (sugars, stabilizer, skim milk powder, salt), including the saffron.
Heat the milk and add the cream at about 30 °C.
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.
Incorporate the cooked marrow and emulsify well with a blender.
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 with a parmesan risotto and a drizzle of brown stock.

The method

The balance, in numbers.

Mix composition and freezing curve. POD10.50 PAC27.87 Serv. temp.-14.4 °C

Sugars: 17.73%
Fats: 12.64%
MSNF: 7.08%
Other solids: 1.56%
Total solids: 39.01%
Water: 60.99%
POD: 10.50
PAC: 27.87
Serv. temp.: -14.4 °C
OQP: -11.6 °C
Calories: 219.24 kcal

Freezing curve

Serv. temp. (75%): -14.4 °C
OQP (70%): -11.6 °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