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Old Gregg Mix [for Gelato Messina's Old Gregg Gelato]


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Ingredients

100 g

Old Gregg Mix

  • 60 g castor sugar
  • 20 g water
  • 40 g cream
  • 5 g Instant coffee powder
  • 5 g cocoa powder
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Old Gregg Caramel
  1. Place sugar and water into small saucepan on the stove over a medium heat. Leave without stirring to let the sugar caramelise. It will bubble in about five minutes, and 2 to 3 minutes later start to caramelise. Allow to caramelise to a dark toffee brown, around 160-180 degree Celsius. Remove the pan from the stove before it burns. It will be extremely hot, so take great care with it. .

  2. While the caramel is cooking, place the cream, coffee and cocoa  in TM bowl. Cook for 5 minutes/Varoma/speed Gentle stir setting, until it reaches 100 degrees, or the cream is just at boiling point..

  3. Mixing the cream and caramel
  4. While the caramel is still very hot, very slowly pour the hot cream mixture into the caramel, stirring all the while, but taking care of splashes if the caramel is stil very hot.. Place the mixture back over medium heat, and stir until all the caramel is dissolved and well mixed and dreamily smooth.

  5. Place into a jar in the fridge, where it can keep for two weeks. Return to room temperature to use in Gelato mix.

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Tip

This rich, powerful sauce just needs a whiff old old stale tobacco to give it a little more realism!

 

 

I made this one for a catch up with my old mate Dave. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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