Pristine Whipping 35%

FIOR DI LATTE ICE-CREAM

and toffee sauce

by Tommaso Foglia

PRISTINE WHIPPING 32% DAIRY

500 g ice-cream

Ingredients

For the toffee:

200 g caster sugar

200 g Pristine Whipping 32%

20 g butter

For the fior di latte ice-cream:

233 g whole milk

150 g Pristine Whipping 32%

63 g caster sugar

24 g glucose syrup

powder 30 DE

15 g dextrose

18 g skimmed milk powder 0%

1.5 g neutral ice-cream

1 vanilla pod

Pristine Whipping 32% Dairy

Preparation

For the toffee:

Place the sugar in a saucepan, preferably nonstick, and let it melt until it turns caramel brown. In the meantime, heat the Pristine 32% Whipping Cream to 90°C in the microwave or in another saucepan.

Finally add the butter until the toffee sauce is glossier. Cool in the refrigerator.

For the fior di latte ice-cream:

Bring the Pristine Whipping 32% Cream, milk and vanilla pod seeds to 40°C in a thermal mixer or small saucepan. Add the mixed powders and pasteurize until reaching 84°C, then blend until the mixture is smooth. Cool and leave to stabilize at +4°C for at least 8 hours. Serve in an ice-cream cup with toffee on top and crumbled biscuits as desired.