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Butterscotch Espresso Bombe

Instructions

SERVINGS: 5-6
PREPARATION TIME: 1 HR 45 MIN

BUTTERSCOTCH GELATO

In a saucepan, heat milk and cream over medium-high heat. Combine dry ingredients and whisk into milk mixture. Heat mixture
to 149°. Chill the base and churn until creamy consistency is reached. Reserve in the freezer for later molding.

COFFEE AND CREAM GELATO

In a saucepan, heat milk and cream over medium-high heat. Combine dry ingredients and whisk into milk mixture. Stir in S&D
Espresso Coffee Extract. Heat mixture to 149°. Chill the base and churn until creamy consistency is reached. Reserve in the freezer
for later molding.

CRUMBLE

Mix all ingredients together in a bowl except for butter. Using your hands, squeeze in butter until mixture is crumbly. Line a sheet tray
with parchment and spread out crumble evenly. Bake at 350° until golden brown and firm to touch. Cool the crumble and then break
into small pieces.

BOURBON BUTTERSCOTCH SAUCE

In a saucepan, melt butter over medium heat. Just before the butter completely melts, add in brown sugar and stir occasionally. As the
brown sugar begins to fully dissolve, remove from heat and pour in bourbon. Return to heat and burn off alcohol for about 1-2 minutes.
Whisk in cream and bring back to a boil for 5-7 minutes.

HOW TO MOLD GELATO BOMBES

Using a 1-2 oz. dome mold, spoon in about 2 tbsp. of butterscotch gelato. Use a warmed 1 oz. ladle to press the gelato against the
insides of the mold. Blast chill the first layer for about 10-12 minutes or until completely firm. Prepare an ice bath using two metal hotel
pans. Remove the first layer from blast chiller and distribute coffee and cream gelato into the shells. Press in tightly. Level off the shells with a warmed straight spatula. Using a warmed melon baller, remove the centers from half the gelato shells. Remove the dome shells from their molds, and then fill centers with warm sauce. Press shells together lightly. Before serving, let bombes set for about 10 minutes to soften the first layer.

PLATING

Place 2 tbsp. of crumble in the center of the plate. Using a squeeze bottle, drizzle on a little bourbon butterscotch sauce around crumble. Place gelato bombe on the crumble lightly. Use a ring of tempered chocolate to seal edges.

Ingredients

BUTTERSCOTCH GELATO

450g milk
200g heavy cream
140g brown sugar
5g sugar
45g milk powder

COFFEE AND CREAM GELATO

28g S&D Espresso Coffee Extract
450g evaporated milk
200g heavy cream
53g sugar
45g milk powder

 

CRUMBLE

83g all-purpose flour
56g oats
24g chopped almonds
114g brown sugar
2g cinnamon
83g butter

BOURBON BUTTERSCOTCH SAUCE

43g butter
108g brown sugar
17g bourbon
86g cream