Gelato.

expert
Academy

Luca Musolesi
info@gelato.expert
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#9 Caramel Mou 3
Production 3

#9 Caramel Simple 3
Production 4

#9 Caramel Butter 4
Production 4

#9 Stracciatella 6
Dark hard 6
Dark softer 6
Milk hard 6
Milk softer 6
White hard 7
White softer 7
Pistachio 7
Gianduja 7

#9 Ganache 8
Dark chocolate 8
Milk chocolate 8
Chocolate and pistachio 8

#9 Nutella topping 10
Production 10

#9 Cremino 11
Nutella cremino 11
Pistachio cremino 11

#9 Pralinè topping 12
Production 12

#9 Chocolate topping 12
Production 13

#9 Coffee ripple 13

#9 Coffee chocolate topping 13

#9 Gianduja topping 15
Production 15

#9 Raspberry coulis 16

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#9 Raspberry gelatin 16

#9 Poché fruit 17

#9 Berries topping 17
Production 18

#9 No added sugars toppings 18

Raspberry, Strawberry, Mixed berries, Cherries, Sour Cherries 18
Passion fruit 18
Production 19

#9 Zabajone 20

#9 Kaya 20

#9 Coconut curd 20

#9 Lemon curd 21

#9 Yuzu curd 21

#9 Milk jam 22

#9 Milk Chocolate jam 22

#9 Milk Gianduja jam 23

#9 Crumble 24

#9 Cocoa crumble 24

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#9 Caramel Mou
Ingredient 1000 g

Water 150

Sucrose 400

Dextrose 200

Cream 240

Condensed milk 240

Salt 2

Production
Mix water with sucrose and dextrose and heat until blond caramel
(160-170°C). Meanwhile mix cream and condensed milk with salt and heat
almost to boiling point. As soon as the caramel is light brown remove from
heat and add the warm cream mix paying attention to the steam release.
Mix until all the caramel dissolves and then package in sealed glass
containers.
For a thicker caramel sauce after putting the cream cook until max 107°C

#9 Caramel Simple
Ingredient 1000 g

Water 150

Sucrose 400

Dextrose 160

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Cream 480

Salt 2

Production
Mix water with sucrose and dextrose and heat until blond caramel
(160-170°C). Meanwhile mix cream with salt and heat almost to boiling
point. As soon as the caramel is light brown remove from heat and add the
warm cream mix paying attention to the steam release. Mix until all the
caramel dissolves and then package in sealed glass containers.
For a thicker caramel sauce after putting the cream cook until max 107°C

#9 Caramel Butter
Ingredient 1000 g

Water 150

Sucrose 400

Dextrose 160

Cream 480

Salt 2

White chocolate/Butter 160

Production
Mix water with sucrose and dextrose and heat until blond caramel
(160-170°C). Meanwhile mix cream with salt and heat almost to boiling
point. As soon as the caramel is light brown remove from heat and add the

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warm cream mix paying attention to the steam release. Mix until all the
caramel dissolves and then package in sealed glass containers.
For a thicker caramel sauce after putting the cream cook until max 107°C

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#9 Stracciatella
Dark hard

Ingredient 1000 g

Chocolate 70% 800

Cocoa butter 200

Dark softer

Ingredient 1000 g

Chocolate 70% 900

Sunflower seed oil 100

Milk hard

Ingredient 1000 g

Chocolate milk 800

Cocoa butter 200

Milk softer

Ingredient 1000 g

Chocolate milk 900

Coconut oil 100

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White hard

Ingredient 1000 g

Chocolate white 600

Cocoa butter 400

White softer

Ingredient 1000 g

Chocolate 70% 800

Coconut oil 200

Pistachio

Ingredient 1000 g

White chocolate 500

Pistachio paste 200

Cocoa butter 300

Gianduja

Ingredient 1000 g

Milk chocolate 500

Hazelnut paste 400

Cocoa butter 100

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#9 Ganache
Dark chocolate

Ingredient 1000 g

Cream 400

Maltodextrin/Dry glucose syrup 150

Dextrose 80

Chocolate 70% 350

Milk chocolate

Ingredient 1000 g

Cream 440

Maltodextrin/Dry glucose syrup 150

Dextrose 50

Milk chocolate 360

Chocolate and pistachio

Ingredient 1000 g

Cream 400

Maltodextrin/Dry glucose syrup 100

Dextrose 80

Sucrose 50

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Chocolate 70% 200

Pistachio paste 150

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#9 Nutella topping
Ingredient 1000 g

Nutella/chocolate spread 700

Seed oil​1 300

Dark variation

Ingredient 1000 g

Nutella/chocolate spread 650

Cocoa powder 50

Seed oil​1 300

Pralinè variation

Ingredient 1000 g

Nutella/chocolate spread 600

Pralinè paste 100

Seed oil​1 300

Production
Mix the ingredients at room temperature if higher than 25°C otherwise
gently heat to 40°C. Store at room temperature and mix well before use.

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#9 Cremino
Nutella cremino

Ingredient 1000 g

Hazelnut 300

sucrose 400

Skimmed milk powder 45

Cocoa powder 100

Sunflower seed oil 100

Coconut oil 50

Lecithin 5

Grind the ingredients in a stone or ball mill until the desired particle size.

Pistachio cremino

Ingredient 1000 g

Pistachio 350

sucrose 400

Skimmed milk powder 45

Sunflower seed oil 150

Coconut oil 50

Lecithin 5

Grind the ingredients in a stone or ball mill until the desired particle size.

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#9 Pralinè topping
Ingredient 1000 g

Pralinè paste 450

Sunflower seed oil 300

Milk chocolate 250

Production
Melt the milk chocolate at 45-50°C, then cool down and add other
ingredients at 27-30°C. Mix well and let cool at room temperature. Store at
room temperature.

#9 Chocolate topping
Ingredient 1000 g

Water 400

Sucrose 200

Dextrose 200

Cocoa powder 100

Chocolate 70% 100

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Production
Mix all the powders and add them to the water, bring to 90°C and add
chocolate. Mix well with the blender and cool to 4°C. Let set for 24h before
use.
Store at room temperature or at 4°C.

#9 Coffee ripple
Ingredient 1000 g

Coffee 500

Sucrose 300

Dextrose 90

Maltodextrin 100

Xanthan gum 5

Instant coffee 5

#9 Coffee chocolate
topping
Ingredient 1000 g

Coffee 500

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Chocolate 70% 150

Sucrose 200

Dextrose 90

Maltodextrin 100

Xanthan gum 5

Instant coffee 5

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#9 Gianduja topping
Ingredient 1000 g

Water 300

Sucrose 150

Dextrose 150

Cocoa powder 20

Milk chocolate 130

Pralinè paste 250

Production
Mix all the powders and add them to the water, bring to 90°C and add
chocolate and pralinè paste. Mix well with the blender and cool to 4°C. Let
set for 24h before use.
Store at room temperature or at 4°C.

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#9 Raspberry coulis
Ingredient 1000 g

Raspberry 670

Lemon 30

Sucrose 150

Dextrose 50

Dry glucose syrup 100

Tara gum 1

Blend all the ingredients together and use.

#9 Raspberry gelatin
Ingredient 1000 g

Raspberry 500

Lemon 10

Sucrose 440

Dextrose 45

Pectine 5

Cook all the ingredients except for dextrose and pectin, when it’s boiling
add dextrose mixed with pectin. Cook until 60-62°Brix then package and
store.

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#9 Poché fruit
Ingredient 1000 g

Water 1000

Fruit 1250

Sucrose 350

Cut the fruit in pieces.

Heat water and sugar to 80°C pour onto the fruit and let cool at room
temperature. Let it rest in the fridge for at least 24 hours before use.

#9 Berries topping
Ingredient 1000 g

Frozen berries 500

Sucrose 300

Dextrose 50

Glucose syrup dry 140

Citric acid 6

Xanthan gum 4

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Production
Mix all the powders together. Put frozen berries in a pot and add the
powders on top. Start heating and after a while stir gently until the
powders dissolve. Bring to boil and cook for 1-2 minutes then remove from
heat and put in glass jars. Store at 4°C for at least 24 hours before use.

#9 No added sugars
toppings
Raspberry, Strawberry, Mixed berries, Cherries, Sour
Cherries

Ingredient 1000 g

Fruit 500

Citric acid 3

Maltitol 300

Xylitol 130

Inulin 67

Thickener (Optional) 1

Passion fruit

Ingredient 1000 g

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Fruit 300

Water 150

Citric acid 1

Maltitol 350

Xylitol 130

Inulin 69

Thickener (Optional) 1

Production
1. Mix all the powders together
2. Pour the frozen fruit or fresh fruit cleaned and cut in small cubes
(see note about size above) into the pot.
3. Pour all the powders on top of the fruit
4. Let everything rest and macerate for 30 minutes to 2 hours without
stirring (the time depends on the amount you are making)
5. Heat until 98°C on very low fire. Gently stir occasionally (if you stir
more you will have less pieces left)
6. Remove from fire and put into clean containers.
7. Let it rest at room temperature for at least 24 hours before use.
8. Preserve at 4°C for long storage or at room temperature for short
storage (a few days)

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#9 Zabajone

Ingredient 820 g

Wine 400

Egg yolk 230

Sucrose 190

Cook to 85°C and cool down to 4°C.

#9 Kaya
Ingredient 820 g

Coconut milk 320

Pandan juice 100

Egg yolk 200

Sucrose 200

Cook to 85°C and cool down to 4°C.

#9 Coconut curd
Ingredient 820 g

Coconut milk 420

Egg yolk 200

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Sucrose 200

Cook to 85°C and cool down to 4°C.

#9 Lemon curd
Ingredient 1000 g

Eggs 220

Egg yolk 80

Lemon juice 100

Butter 200

Sucrose 400

Cook to 85°C and cool down to 4°C.

#9 Yuzu curd
Ingredient 1000 g

Eggs 200

Egg yolk 80

Lemon juice 20

Yuzu juice 100

Butter 200

Sucrose 400

Cook to 85°C and cool down to 4°C.

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#9 Milk jam
Ingredient 1000 g

Milk 400

Cream 330

Condensed milk 80

Sucrose 100

Dry glucose syrup 84

Agar agar 4

Sodium bicarbonate 2

Bring everything to boil and cook until desired colour then cool down and
store.

#9 Milk Chocolate jam

Ingredient 1000 g

Milk 450

Cream 130

Dark chocolate 70% 100

Sucrose 260

Dry glucose syrup 54

Agar agar 4

Sodium bicarbonate 2

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#9 Milk Gianduja jam

Ingredient 1000 g

Milk 440

Cream 120

Milk chocolate 80

Hazelnut paste 60

Sucrose 240

Dry glucose syrup 54

Agar agar 4

Sodium bicarbonate 2

Bring everything to boil and cook until desired colour then cool down and
store.

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#9 Crumble
Ingredient g

Butter 100

Sucrose 100

Pastry flour 100

Nuts flour 100

Salt 1

Aromas Vanilla, caramel, lemon...

Mix flour with almond flour, salt and sugar. Add butter and mix shortly to
incorporate the butter.
Let it rest in the freezer for 1 hour, then make crumble and bake at 180°C
for 17-20 minutes.

#9 Cocoa crumble
Ingredient g

Butter 100

Sucrose 120

Pastry flour 120

Cocoa powder 60

Salt 1

Aromas Vanilla, caramel, lemon...

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Mix flour with cocoa powder, salt and sugar. Add butter and mix shortly to
incorporate the butter.
Let it rest in the freezer for 1 hour, then make crumble and bake at 180°C
for 17-20 minutes.

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