Branching Out: Recipe: Coquito Gelato


Hot Process

3000g105.8ozwhole milk
60g2.1ozPreGel Dextrose
150g5.3ozPreGel Diamant 50 (Milk Base - Hot Process)
150g5.3ozPreGel Nonfat Dry Milk (Grade A, Low Heat)
200g7.1ozPreGel Coconut Traditional Paste
40g1.4ozPreGel Malaga Traditional Paste (liquid only)
30g1.1ozPreGel Cinnamon Traditional Paste
2g0.1ozground clove
10g0.4ozground nutmeg
2g0.1ozground ginger
60g2.1ozdark rum
as neededCocco Snack Arabeschi® (White Chocolate Coconut Crunch)

Method of Preparation:
1. Combine the first six ingredients in a large plastic bucket.
2. Mix well for 2-3 minutes using an immersion blender.
3. Place in Hot Process machine and process according to machines instructions, or heat on a stovetop to 85°C/185°F.
4. Add the PreGel Coconut Traditional Paste, PreGel Malaga Traditional Paste (liquid only), PreGel Cinnamon Traditional Paste, ground clove, ground nutmeg, ground ginger and the rum.
5. Blend well with an immersion blender.
6. Process in a batch freezer according to manufacturer’s instructions.
7. After extraction, decorate the gelato with the PreGel Cocco Snack Arabeschi®® (White Chocolate Coconut Crunch).