MOM'S APPLE PIE GELATO
Daniel Zeitouni
DESSERT
Cinnamon and biscuit pastes build a white base into a gelato that reads as baked apple pie, with an apple variegate running through the middle of the pan and a velvet apple surface under a scatter of caramel crumble. The cinnamon carries the spice note while the Biscottino paste brings the crust character, so the flavor arrives before any of the apple goes in. All three variegates go in at pan-up, which keeps the layers distinct and the crumble crisp.
Ingredients
For the gelato:
- 3,500 g White Base
- 140 g MEC3 Biscottino Paste
- 175 g MEC3 Cinnamon Paste (Pasta Cannella)
Variegate in the middle:
- 250 g MEC3 Fiordimela, apple variegate with pieces
- Variegate on top:
- 400 g MEC3 Velvet Apple
- 80 g MEC3 Instacrumble Caramel
Directions
- Prepare the white base according to its directions, then weigh 3,500 g into a clean mixing container.
- Add 140 g Biscottino Paste and 175 g Cinnamon Paste. Blend until smooth and fully incorporated, with no streaks of paste left against the side of the container.
- Follow the base’s resting instructions before freezing.
- Pour the mixture into the batch freezer and process using your normal settings for a prepared white base.
- Extract about half the gelato into the display pan and level it with a spatula.
- Ribbon 250 g Fiordimela across that layer, keeping the apple pieces spread evenly from end to end rather than pooled in the center.
- Extract the remaining gelato over the variegate and level the surface.
- Spread 400 g Velvet Apple across the top in sweeping passes, leaving some of the cinnamon gelato visible at the edges.
- Scatter 80 g Instacrumble Caramel over the velvet apple. Add the crumble last so it sits on the surface rather than sinking into the variegate.
- Harden the gelato using your usual process, then add any decorative garnish before the pan goes into the case.
