100% Latte

100% Latte

Ingredients and Instructions

Caramel Mou
200gr cream               200gr sugar

Cook the sugar in the kakugama with a little water until it reaches 180 ° C, add the cream and melt the caramel.

Milk rice
800gr milk       60gr sugar
200gr cream            100gr rice (Yuki-Tsubaki rice)

Place the milk, cream, and sugar in the kakugama and bring to a boil. 
Add the rice and cook over low heat with the inner lid on until the rice is creamy. 

Fior di latte ice cream
375gr milk     133gr cream
93gr sucrose      21gr powdered milk
40gr glucose powder

Heat milk, cream and sucrose in kakugama. Add powdered milk and powdered glucose and heat to 85°C.  
Pour into the Pacojet jar and freeze.

 Milk granita
250gr milk      250gr cream

Combine both ingredients in a siphon. Fill with gas and squeeze out the frothy milk granita.

Reduced milk
1ℓ milk           200g sugar

Add milk and sugar to the kakugama, bring to a boil and reduce to 500g.


Dish up

1. 2 tablespoons of Caramel Mou  
2. 1 tablespoon of Milk rice    
3. Grated lemon peel       
4. 1 teaspoon of Fior di latte ice cream 
5. Milk granita           
6. 4 tablespoons of Reduced milk

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