Ice cream
Ice Burger

Summer’s new trend! - Mio Panettone

Recipe

Group Weight / Volume Product
Mio Panettone 1.350 gr bread ingredients
Concentrated cow butter 99,9% (melted) 200 gr bread ingredients
Eggs (room temperature) 100 gr bread ingredients
Yeast 130 gr bread ingredients
Rum 60 gr bread ingredients
Water (lukewarm) 400 gr bread ingredients
Panna C/F 1000 100 gr gelato ingredients
Milk (3,5%) 1.000 gr gelato ingredients
Sugar 210 gr gelato ingredients
Casa Cream UHT (35%) 160 gr gelato ingredients
Inverted sugar syrup 20 gr gelato ingredients
Pistacchio Egina (paste) 120 gr gelato ingredients
Variegone Pistacchio Qroccante extra ingredients

Preparation

Mix Mio Panettone together with eggs, yeast, rum, water and butter with the spiral hook, for 8 minutes at low speed and then for 1 minute at high speed. Allow the dough to rest (covered) for 10 minutes onto a working surface and then cut the dough into 20 gr, 60 gr 120 gr pieces, or into the size of your choice.

Round up the cut dough pieces and place them onto a baking tray. Proof them (35°C- 70% humidity) for 50-60 minutes.

Shine optionally with Ovex Powder (egg wash replacer) or with egg wash and bake at 180°C without steam for 15-17 minutes, or depending on the size.

Mix all the ingredients, with the base Panna C/F 1000 and then add the Pistacchio Egina (paste). Mix and pour it at the gelato machine.

Cut the bread in the middle and fill with the gelato.

Decorate with Variegone Pistacchio Qroccante.

Ice Burger

Products

Pistachio Egina

Aegina island type pistachio flavor.

Mio Panettone

Innovative mix for the preparation of traditional italian panettone.