Help needed for Gelato base recipe

austin_adams_567759

Hi mate,

Thanks for your reply.

Currently, I am using a recipe, which gives me the below mentioned texture.

My current recipe:

Milk - 1 litre (FAT-4.5%, SNF- 8.5%)

Sugar - 125 gms

SMP - 65 gms

Dextrose - 70 gms

Fresh Cream - 160 gms (25% FAT)

Maltodextrin - 50 gms

Emusifier - 3 gms

Tapioca Powder - 2 gms

Corn Starch - 3 gms

Current Texture of Gelato

However, my target texture of Gelato is shown below.

Do let me know what changes should I make in my recipe to get the desired texture.

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brian_martin2001

So, I'm not really sure of the texture from either photo, as it's pretty difficult to tell the texture of something from a photo. Can you provide a description of the textures of both what you made and what you're trying to make?

austin_adams_567759

Hi Brian, thanks for your reply. My texture is a bit grainy and is a bit heavy because of less air and the desired texture is a lot more creamier and lighter. I am trying to add a lot more of air by making changes in my recipe.