This dish contains the following allergens: Milk/Dairy, Eggs
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200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Utensils
Thermometer
Step 1
Gently bring the cream and milk to the boil in a small saucepan, then remove from heat. Add the tea bag containing the dried Génépi and leave to infuse for 30 minutes.
Step 2
Whisk egg yolks and sugar in a medium bowl until well combined.
Step 3
Remove tea bag from cream mixture. Slowlypour cream mixtureintoegg–yolk mixture.Stir to combine.
Step 4
Stir infood colouring(if using), then pour mixture into saucepan and place over medium heat.Mix continuously with whisk or silicone spatula until the mixture coats the back of a spoon and reaches the consistency of double cream, or until temperature reaches 79–83°C on an instant-read thermometer.
Step 5
Remove from heat and pour through a fine sieve into the tub.Place tub in an ice bath.
Step 6
Once cooled, place storage lid on tub and freeze for 24 hours.
Step 7
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 8
Select GELATO.
Step 9
Once processing is complete, remove gelato from tub and serve immediately.
Gently bring the cream and milk to the boil in a small saucepan, then remove from heat. Add the tea bag containing the dried Génépi and leave to infuse for 30 minutes.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 2 of 9
Whisk egg yolks and sugar in a medium bowl until well combined.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 3 of 9
Remove tea bag from cream mixture. Slowlypour cream mixtureintoegg–yolk mixture.Stir to combine.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 4 of 9
Stir infood colouring(if using), then pour mixture into saucepan and place over medium heat.Mix continuously with whisk or silicone spatula until the mixture coats the back of a spoon and reaches the consistency of double cream, or until temperature reaches 79–83°C on an instant-read thermometer.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 5 of 9
Remove from heat and pour through a fine sieve into the tub.Place tub in an ice bath.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 6 of 9
Once cooled, place storage lid on tub and freeze for 24 hours.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 7 of 9
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 8 of 9
Select GELATO.
200m
whipping cream
300ml
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
75g
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
200m
whipping cream
10.5fl. oz
whole milk
5–10g
dry Génépi placed in a tea bag
3
egg yolks
2.63oz
icing sugar
4 drops
of green food colouring (optional)
3 drops
of yellow food colouring (optional)
Step 9 of 9
Once processing is complete, remove gelato from tub and serve immediately.
