Source: scattidigusto.it

Presentation

An ice cream prepared with donkey milk, milk similar to human milk and free of the allergenic properties of ruminant milk proteins, mixed with sucrose, hazelnuts and hazelnut oil, glucose, carob seeds and honey, whipped on a stick and covered with dark chocolate.

Ingredients

for the ice cream

1000 g of fresh donkey’s milk

150 g sucrose

80 g hazelnut oil

50 g of dextrose

40 g of fiber

40 g glucose syrup

8 g carob seed flour

30 g of honey

50 g of toasted hazelnuts

for the chocolate coating

300 g of 60% dark chocolate

60 g cocoa butter

De-oiled hazelnut flour

Preparation

Bring the milk and honey to a temperature of 40°C

Add sugars and powders

Pasteurize at 85°C.

Allow to cool down to 68°C

Add the hazelnut oil.

Cool and stir

Add the chopped hazelnuts

Distribute the ice cream in molds

Blast chill in the freezer.

Cut the ice cream into rectangles

Stick mount

Glaze with the chocolate combined with the cocoa butter.

Sprinkle with the de-oiled hazelnut flour.

Allergens

• Donkey milk: it has a composition very similar to human milk and, although it has the same lactose content, it is not as allergenic as the milk of other species bred for milk production. However, it contains an equal amount of lactose.
• Honey: possible reaction in case of pollen allergy
• Hazelnuts: included among the allergens in EU Regulation 1169/2011
• Dark chocolate: check for soy lecithin

Notes

• Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• Possible substitutions of sugar with sweetener (e.g. stevia or erythritol), milk with donkey milk or vegetable drinks and cream with vegetable cream.

Safety / Intended use

• Recommended in case of Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia
• Not to be administered in case of diarrhea
• Product to be prepared following strict hygienic conditions