Dextrose powder has two measured roles in our Tartufo di Pizzo: the gelato base and its cocoa centre.
Dextrose powder has two measured roles in our Tartufo di Pizzo: the gelato base and its cocoa centre.
Dextrose is a crystalline form of glucose, less sweet than sucrose. It is used with other sugars in gelato to influence sweetness and freezing behaviour. Our recipe measures it alongside caster sugar; each remains a separate ingredient.
Measure 40 g dextrose for the gelato base. Mix it with the base sugar and yolk before gradually adding the milk. Measure another 45 g for the cocoa centre and mix that with its own sugar and sifted cocoa before adding the liquids.
Our Tartufo di Pizzo encloses a cocoa centre within chocolate and hazelnut gelato. Dextrose appears in both the shared gelato base and the separately cooked centre, so weigh the two allocations before starting.
The full batch uses 85 g dextrose: 40 g in the base and 45 g in the centre. A double batch uses 80 g and 90 g respectively. Keep those portions separate rather than adding all the powder to the gelato.
Choose dextrose intended for food preparation, in powder form. Keep glucose syrup, caster sugar and icing sugar separate from this measurement. Use a product whose ingredient label identifies dextrose.
Close the container after weighing and follow the product’s storage instructions. Use a clean, dry spoon and keep the two measured portions labelled by cooking stage until they enter the mixtures.
Use the powdered dextrose specified here. Keep that dry ingredient and the separately measured liquids in their original proportions.
Yes. The 40 g belongs to the gelato base; the separate 45 g belongs to the cocoa centre.
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