•• Duo Amour SOFT YOGHURT ICE CREAM Whole milk yoghurt kg 1 Whole milk l 0,5 35% cream g 50 Sugar g 250 Skimmed milk powder g 60 Milk protein g 20 38DE glucose syrup g 50 Dextrose g 60 Neutral milk stabiliser (hot) g 2 Neutral fruit stabiliser (cold) g 4 Method: heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. Pasteurise to 85 °C. Cool to 45 °C and add the yoghurt. Process using the soft ice cream method. FIOR DI LATTE ICE CREAM FOR MONO-SOFT® Fresh whole milk l 1 38% fresh cream g 330 Sugar g 280 Skimmed milk powder g 80 Milk protein g 20 38DE glucose syrup g 50 Milk base 50 (hot) g 60 Method: heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C, add the cream and pasteurise to 85 °C. Cool to 4 °C. Process using the single-serving soft ice cream method, fetch the Kikere Arlecchino and cover with the strawberry topping. FRUITS OF THE FOREST COMPOTE Mixed fruits of the forest g 250 Sugar g 80 38DE glucose syrup g 30 Wildflower honey g 30 Method: heat the fruit to 30 °C and add the sugar. Bring the mixture to 65 °C and add the honey and glucose. Heat to 104 °C for at least 20’. Cool to +4 °C and refrigerate. Recipe by Alessandro Racca - Master Pâtissier •• Preparation: dispense the soft yoghurt into a glass container, drizzle with the fruits of the forest compote and serve with an Amour wafer. Prepare the Kikera Arlecchino using fior di latte ice cream and cover with the strawberry topping. Serve with a Yellow/Red Colorette. Recommended products Amour CIA168 Kikera Arlecchino KIK186 Colorette Gialle&Rosse SIG32R Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Passion Fruit Glass •• SINGLE-SERVING GLASS WITH PASSION FRUIT SAUCE FIOR DI LATTE ICE CREAM FOR SOFT Fresh whole milk 38% cream Sugar Skimmed milk powder 38DE glucose syrup Dextrose l g g g g g 1 330 280 100 50 330 PASSION FRUIT SAUCE Passion fruit g 500 Sugar g 380 38DE glucose syrup g 120 Neutral stabiliser g 5 Method: first, the fior di latte ice cream should be prepared. Heat the milk and cream to 45 °C, mix all the dry powdered ingredients together in a separate bowl, then combine both mixtures and pasteurise at 85 °C. Leave the mixture to age for at least 4 hours, then move on to the churning phase. For the passion fruit sauce, heat the fruit to 35 °C, then add 200 g sugar and heat to 70 °C. Add the remaining ingredients (which should have been mixed together beforehand) and heat to 95 °C for at least five minutes. The mixture should then be left to cool quickly to prevent the fruit from oxidising. Recipe by Alessandro Racca - Master Pâtissier Preparation: pour 50 ml sauce into the bottom of the glass and, after leaving everything to cool to 3 °C, dispense the soft ice cream using the classic star-shaped nozzle. Add a layer of Bussy “Le Cialdine”, top with more ice cream and decorate with another 100 ml passion fruit sauce. Finish decorating by serving with “Le Cialdine”. Blast chill before serving. Recommended products Le Cialdine CIA25 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it Yoggj CIA23 •• Duo Baciata Amour •• “KISSING” KIKERE WITH ECUADOR 75% CHOCOLATE WHIPPED SEMIFREDDO NEUTRAL SEMIFREDDO BASE Sugar Egg yolk Water g g g 500 250 125 Method: beat the yolks in a food mixer while heating the sugar and water to 121 °C on the induction plate. When this temperature has been reached, pour the hot syrup into the yolks in the mixer and cool to a temperature of 35/40 °C. ECUADOR 75% CHOCOLATE WHIPPED SEMIFREDDO Neutral base g 750 Ecuador 75% chocolate g 600 38% cream, softly whipped g 750 Method: melt the chocolate at 40 °C and mix it with the neutral base to create a stable emulsion. Next, gently fold in the whipped cream using a spatula. Preparation: prepare the Kikere well in the blast chiller, fill them with the semifreddo and put them together until they “kiss”; take care to leave a ring of semifreddo so that it can be coated with chocolate-covered puffed rice. Cool in the blast chiller and store at -18 °C. Recipe by Alessandro Racca - Master Pâtissier Recommended products Kikera Caffè KIK180 Kikera Cacao KIK187 Kikera Riso KIK184 Kikera Amaretto KIK185 Kikera Meringa KIK189 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Cannoli Stecco PISTACHIO ICE CREAM FOR MONO-SOFT® Fresh whole milk l 1 38% fresh cream g 200 “Sicilia” pistachio paste g 120 Sugar g 270 Skimmed milk powder g 40 Milk protein g 20 38DE glucose syrup g 50 Invert sugar g 50 Milk base 50 (hot) g 60 Method: heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C add the cream and pistachio paste, then pasteurise to 85 °C. Cool to 4 °C. Process using the soft ice cream method and fetch the Cannoli 19/10, arranging them vertically in the trays inside the blast chiller and inserting suitable sticks. Once frozen, half-cover them with dark chocolate or a dark chocolate coating and roll in chopped pistachio nuts to finish. CHOCOLATE ICE CREAM FOR MONO-SOFT® Fresh milk g 1030 38% fresh cream g 200 Sugar g 260 22% cocoa powder g 100 65% dark chocolate g 100 Skimmed milk powder g 40 38DE glucose syrup g 40 Invert sugar g 10 Milk base 50 (hot) g 60 Method: heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C add the cream and pasteurise to 85 °C, add the dark chocolate and cool to 4 °C. Process using the soft ice cream method and retrieve the Cannoli 19/10, arranging them vertically in the trays inside the blast chiller and inserting suitable sticks. Once frozen, cover the outside with dark chocolate or a dark chocolate coating and roll in crispy strawberry pieces to finish. Recipe by Alessandro Racca - Master Pâtissier •• Recommended products Cannolo 19/10 CAN1001 Cannolo 19/10 Wafercacao CAN1008 Cannolo 19/13 CAN1301 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Crema di lamponi RASPBERRY, GINGER AND BEETROOT CREAM Crushed raspberries g 400 Crushed beetroot g 10 Crushed ginger g 40 Water g 250 Sugar g 150 Corn starch g 100 Method: pass the raspberries through a sieve to remove the seeds, then heat to 30 °C together with the ginger and the beetroot. Meanwhile, mix the remaining ingredients together. Tip this mixture into the warm purée and heat to 85 °C. Cool to 15 °C and, as before, fill the Cannoli (which should have been chilled beforehand for at least two hours at +4 °C in a blast chiller and/or refrigerator). •• Preparation: use the raspberry cream to fill the Cannoli 19/5. Garnish the Cannoli with white or strawberry-flavoured chocolate shavings. Recipe by Alessandro Racca - Master Pâtissier Recommended products Cannolo 19/5 CAN501 Cannolo 19/5 Limone CANLI5 Cannolo 19/5 Wafercacao CAN508 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Crema di Marroni WHIPPED CHESTNUT CREAM WITH RUM Chestnut cream g 200 Butter oil g 200 Vanilla pod pc 1 70% rum cc 30 Method: gently mix the chestnut cream with the softened butter and the seeds from the vanilla pod in a food mixer for at least 5 minutes. At the end of this process, add the rum and tip the mixture straight into the Kikera Amaretto. •• Preparation: tip the cream into the Kikera Amaretto, decorate with a piece of candied chestnut and a few isomalt strands. Recipe by Alessandro Racca - Master Pâtissier Recommended products Kikera Caffè KIK180 Kikera Cacao KIK187 Kikera Riso KIK184 Kikera Amaretto KIK185 Kikera Meringa KIK189 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Ciokopiù WHITE GANACHE CREAM White chocolate g 1.600 Cream g 1.000 Glucose or honey g 120 Ground nut paste for ice cream making g 250/300 (made with: finely ground hazelnuts, pistachios or almonds) Method: bring the cream and glucose to the boil, add the chocolate (broken into small pieces) and cool to 35 °C. Flavour as desired. Put the cream in a disposable icing bag with no nozzle, cut off the tip to form a hole with a diameter of approximately 6 mm and fill the Ciokkolone cannolo with the cream. Temper the white chocolate coating at 29 °C and cover approximately 2 cm at the end of the Ciokkolone; before it hardens, sprinkle with crispy fruit or cereal pieces. Leave to harden for at least 15 minutes, at a temperature below 25 °C. CHOCOLATE & COFFEE 65% dark chocolate Cream Glucose syrup 22% cocoa powder Sugar Instant coffee Ground coffee g g g g g g g Preparation: tip the cream straight into the Ciokkolone, decorate with cocoa nibs or crushed coffee-flavoured biscuits. For the white ganache version, replace these ingredients with white chocolate and crispy fruit pieces. Recommended product 1250 1000 100 200 200 20 5 Method: bring the cream, glucose syrup, cocoa, sugar and coffee to the boil. Once this temperature has been reached, add the chocolate (broken into small pieces), remove from the heat and cool to 30 °C. Put the cream in a disposable icing bag with no nozzle, cut off the tip to form a hole with a diameter of approximately 6 mm and fill the Ciokkolone cannolo with the cream. Temper the dark chocolate coating at 31 °C and cover approximately 2 cm at the end of the Ciokkolone; before it hardens, sprinkle with cocoa nibs, crispy cereal pieces or crumbled coffeeflavoured biscuits. Leave to harden for at least 15 minutes, at a temperature below 25 °C. Recipe by Alessandro Racca - Master Pâtissier •• Ciokkolone CIO1001 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Ciokkobis •• CHOCOLATE CREAM AND HAZELNUT CANNOLO SOFT VANILLA FIOR DI LATTE ICE CREAM Whole milk g 1030 35% cream g 250 Sugar g 245 38DE glucose syrup g 45 18DE maltodextrine g 15 Skimmed milk powder g 45 Neutral milk stabiliser (hot) g 7 Vanilla pod g 5 Method: pasteurise at 85 °C as usual and age for at least 4 hours at +4 °C. SOFT HAZELNUT FIOR DI LATTE ICE CREAM Whole milk g 35% cream g Pure hazelnut paste g Sugar g 38DE glucose syrup g Invert sugar g Skimmed milk powder g Neutral milk stabiliser (hot) g Preparation: dispense the two soft mixtures into the previously chilled cannolo at once, harden for at least an hour, then coat with white chocolate at 40/42 °C, followed by dark gianduja chocolate at 40/42 °C. Store at -18 °C. Recommended product 1030 45 125 235 45 25 35 7 Method: pasteurise at 85 °C as usual and age for at least 4 hours at +4 °C. Ciokkolone CIO1001 Recipe by Alessandro Racca - Master Pâtissier Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• •• Ciokkostecco LIGHT AND DARK GIANDUJA CIOKKOLONE SOFT DARK GIANDUJA ICE CREAM Whole milk g 1030 35% cream g 50 Gianduja chocolate g 150 Sugar g 225 38DE glucose syrup g 45 Invert sugar g 15 22% cocoa powder g 15 Skimmed milk powder g 35 Neutral milk stabiliser (hot) g 7 Vanilla pod g 5 Method: pasteurise at 82 °C as usual and age for at least 4 hours at +4 °C. Preparation: dispense the soft ice cream straight into the previously chilled Ciokkolone, harden for at least an hour and coat 3/5 with milk chocolate gianduja heated to 42 °C, then roll 1/5 in praline-coated cocoa nibs. Alternatively, coat completely in dark gianduja and decorate as desired with white chocolate. Recipe by Alessandro Racca - Master Pâtissier Recommended product Ciokkolone CIO1001 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Trottolina •• TRIO OF “TROTTOLE” WITH SOYA FIOR DI LATTE ICE CREAM SOFT SOYA FIOR DI LATTE ICE CREAM Soya milk g 1000 Soybean oil g 75 Fructose g 165 38DE glucose syrup g 45 18DE maltodextrine g 15 Inulin g 45 Neutral fruit stabiliser (sdl) g 7 Vanilla pod g 5 Method: pasteurise at 80 °C as usual and age for at least 4 hours at +4 °C. PISTACHIO SAUCE Water g 300 38DE glucose syrup g 250 Sugar g 245 Pure pistachio paste g 200 Neutral stabiliser without emulsifiers g 5 Method: heat the water to 65 °C, then add the mixed powdered ingredients and bring to the boil. Mix and emulsify with the pistachio paste; keep chilled. RASPBERRY SAUCE Crushed raspberries g 400 Sugar g 325 38DE glucose syrup g 200 Water g 70 Neutral stabiliser without emulsifiers g 5 Method: heat the fruit to 65 °C, then add the mixed powdered ingredients and bring to the boil. Cool and keep chilled. VANILLA SAUCE Cream g 400 Sugar g 320 38DE glucose syrup g 200 Water g 70 Vanilla pod g 5 Neutral stabiliser without emulsifiers g 5 Method: heat the cream to 65 °C, then add the mixed powdered ingredients and bring to the boil. Cool and keep chilled. Preparation: fill the trottole ¼ full with the previously prepared sauces and blast chill. Finish with the soft soya ice cream and leave to harden for at least an hour and a half. Cover with a dairy-free white and dark chocolate coating; raspberry topping with crumbled meringues and crispy red berry pieces; dark gianduja chocolate and chopped pistachio nuts. Recipe by Alessandro Racca - Master Pâtissier Recommended product Trottola Neutra TRO10 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Bon Bon •• TRIO OF CANNOLI WITH SOFT SORBET SUGAR SYRUP Water g 4200 Sugar g 3200 38DE glucose syrup g 1350 18DE maltodextrine g 150 Dextrose g 130 Inulin g 300 Neutral fruit stabiliser g 75 Method: heat the water to 45 °C, add all the mixed powdered ingredients and pasteurise at 85 °C, cool and age for at least 3 hours. SOFT LEMON SORBET Sugar-based syrup g 2750 Lemon juice g 1250 Water g 900 Inulin g 100 Method: mix all the ingredients together and make the soft ice cream. SOFT PINEAPPLE SORBET Sugar-based syrup g 2400 Crushed pineapple g 2600 Water g 220 Method: mix all the ingredients together and make the soft ice cream. Preparation: blast chill the Cannoli 19/5, fill with the relevant soft sorbets and finish with the lemon, raspberry and mango coatings, decorate as desired and store at -18 °C. Recommended products Cannolo 19/5 CAN501 Cannolo 19/5 Limone CANLI5 SOFT BLOOD ORANGE SORBET Sugar-based syrup g 2400 Blood orange juice g 3000 Inulin g 100 Method: mix all the ingredients together and make the soft ice cream. Recipe by Alessandro Racca - Master Pâtissier Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• YoggjFrù SOFT TROPICAL LIME AND CACHACA ICE CREAM Whole milk yoghurt g 530 Water g 500 35% cream g 280 Sugar g 215 38DE glucose syrup g 55 18DE maltodextrine g 25 Skimmed milk powder g 65 Inulin g 25 Cachaca g 50 Lime juice g 20 Neutral all-purpose stabiliser g 7 Method: heat the water to 45 °C, add the powdered ingredients (mixed together beforehand), add the cream and pasteurise at 85 °C. When the mixture reaches 45 °C as it is cooling, add the yoghurt, lime juice and alcohol. Age for at least 4 hours, at a temperature of +4 °C. •• Assembly: place a few YoggjFrù on the bottom of an ice cream bowl, fill generously with the soft ice cream and decorate as desired with more YoggjFrù. Recipe by Alessandro Racca - Master Pâtissier Recommended products Yoggjfrù CIA24 Yoggj CIA23 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Bicchierino Soft •• SMAll SoFT CHoColATe GlASS WITH CHoColATe SAUCe CHOCOLATE ICE CREAM FOR SOFT Fresh milk 38% fresh cream Sugar 22% cocoa powder 65% dark chocolate Skimmed milk powder 38DE glucose syrup Milk base 50 (hot) g g g g g g g g Recommended products 1030 100 260 100 100 25 20 50 Method: heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C add the cream and pasteurise to 85 °C, add the dark chocolate and cool to 4 °C. Process using the soft ice cream method. DARK CHOCOLATE SAUCE TOPPING Water g 500 Sugar g 150 38DE glucose syrup g 100 22% cocoa powder g 100 65% dark chocolate g 100 Method: heat the water to 50 °C, then add the sugar mixed with the dry powdered ingredients. Pasteurise at 90 °C. once this temperature has been reached, add the dark chocolate (broken into small pieces) and cool to 10 °C. Preparation: put a teaspoon of cocoa nibs at the bottom of the glass, dispense the soft ice cream through the classic star nozzle and decorate with the chocolate sauce. Finish with Cialde a Cuore and Ventagli Wafercacao. ReCIPe BY AleSSAnDRo RACCA - MASTeR PâTISSIeR Cuore CIA140 Ventaglio Viennese CIA150 Cuore Wafercacao CIA148 Ventaglio Wafercacao CIA158 Bisquì CIA165 Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it •• Bicchierino •• CAFFE LATTE GLASS WITH CHOCOLATE SAUCE CAFFE LATTE ICE CREAM Whole milk Espresso coffee Sugar Trehalose Cream Dextrose Skimmed milk powder 38DE glucose syrup 18DE maltodextrine Instant coffee Neutral milk stabiliser (hot) g g g g g g g g g g g 515 485 120 100 150 35 35 25 15 10 4 Preparation: Put a teaspoon of coffee sauce at the bottom of the glass, then dispense the ice cream using an icing bag and decorate with a Piruette cocoa-marbled wafer. Recommended products Method: heat the milk and coffee to 40 °C, then add the sugar mixed with the dry powdered ingredients. When the mixture reaches 50 °C, add the cream and pasteurise to 85 °C, then cool to 4 °C. Age and churn as usual. COFFEE SAUCE Long espresso coffee g 500 Sugar g 250 38DE glucose syrup g 100 Animal gelatin g 10 Instant coffee g 10 Method: heat the water to 50 °C, then add the sugar mixed with the dry powdered ingredients. Pasteurise at 85 °C. When the correct temperature has been reached, add the gelatin (which should have been left to soak in cold water beforehand) and cool to 10 °C. Recipe by Alessandro Racca - Master Pâtissier Duette CON51 Piruette Bianca SIG50W Bussy Srl • Via Sirtori, 50 • 20017 Passirana di Rho (MI) • Italy Tel. +39 029302356 • Fax +39 0293503706 e-mail: info@bussy.it • www.bussy.it Piruette SIG50 Kykky CIA169
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