终于拿到了意大利小胖哥Gianluca Fusto（下图）的冰淇淋蛋糕配方！看到它就瞬间凉意铺面而来~他的这个配方写的非常非常非常详尽——于是就会比较长......想学技术呢就不要嫌麻烦哈坚持看完，定有收获，如果肯再进一步，那就做出来，满满的成就感
每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~
指环王
by Gianluca Fusto
杏仁蛋糕（饼底）
500克 全蛋
300克 转化糖浆
100克 砂糖#1
370克 杏仁粉（西西里杏仁粉）
100克 低筋面粉
70克 82%黄油
300克 蛋白
50克 砂糖#2
制作：
1、各原料分别称重，确保配方准确。
2、将过筛的杏仁粉、100克细砂糖和250克全蛋液放入搅拌缸中用球桨（whisk）以常规中速搅拌8分钟，然后再加入剩余的250克全蛋液继续搅拌12分钟。
3、另一个搅拌缸中打发蛋白，并分次加入50克细砂糖，当蛋白霜呈坚挺的尖峰状并且整体均匀细腻时即表示打发完成。
4、同时黄油在微波炉内融化至50℃，取少量面糊（步骤2）与之混合稀释，然后将这三部分均匀搅拌混合在一起。最后加入过筛的面粉继续轻拌均匀。
5、烤盘（40x60cm）铺垫硅胶烤垫或烘焙纸，倒入900克面糊并抹平整（不要过度涂抹避免导入过多空气）。放入提前预热至220℃的风炉中烘烤1分钟，然后降温为180-190℃再烤5分钟，烘烤的前三分钟关闭风门阀，之后再打开（烘烤的具体时间取决于实际所用的烤箱）。烤熟出炉后，表面覆盖一张烘焙纸，将蛋糕反转到另一个烤盘上，放入4℃的冷藏快速降温。
焦糖白巧克力慕斯
220克 35%淡奶油
80克 蛋白
100克 砂糖
230克 白巧克力（法芙娜：ivoire）
制作：
1、各原料分别称重，确保配方准确。
2、将白巧克力放在硅胶格烤盘上放入烤箱以130℃烘烤30-45分钟。期间频繁搅拌，最终获得均匀的混合物，倒入破壁机中搅为液态，过筛。
3、以中速开始打发淡奶油至体积增为3倍左右——即“鸟嘴状”。
4、将蛋白与砂糖混合搅拌（注意不是打发）至呈液态状，然后放在热水浴上加热至65℃，然后中速搅拌至室温的均匀细腻状态。
5、同时，将“步骤2”的焦化巧克力融化至45℃，与一小部分的“步骤3”淡奶油混合搅拌至光滑细腻的乳化状，然后再加入“步骤4”的蛋白霜拌匀，最后再加入剩余的“步骤3”奶油。注入模具，冷冻。
瓜纳哈甘纳许（用于制作“巧克力冰淇淋”）
40克 矿泉水
50克 粗砂糖
150克 42°葡萄糖浆
150克 中性透明镜面果胶（Absolu Cristal）
80克 80%黑巧克力（法芙娜：Cuor di guanaja 80%）
制作：
1、各原料分别称重，确保配方准确。
2、在一个小号厚底平底锅中放入水，小火加热，然后加入砂糖煮沸。加入中性透明镜面果胶和葡萄糖浆再次煮沸。然后分次缓慢加入到融化至40-45℃的巧克力中并搅拌均匀，倒入量杯中用手持均质机/搅拌棒乳化均匀。冷藏待用。
黑巧克力冰淇淋
1480克 全脂牛奶
80克 脱脂奶粉
170克 35%淡奶油
190克 砂糖
150克 转化糖浆
10克 冰淇淋乳化稳定剂（Super Neutrose stabilizer）
500克 62%黑巧克力（62% Macaé couverture）
450克 瓜纳哈甘纳许*
制作：
1、各原料分别称重，确保配方准确。
2、将一部分的砂糖（不用绝对明确“部分”是多少，1/3或者1/2或其他量均可）与葡萄糖浆混合拌匀。奶粉加入到全脂牛奶中搅拌几分钟至完全混合融化，与砂糖/葡萄糖浆一起后在厚底平底锅中开始加热，当温度达到30℃时，加入转化糖浆，继续加热至35℃时，加入液态的淡奶油，再继续至45℃时，加入剩余的砂糖与冰淇淋乳化剂的混合。继续加热至82℃，并持续5秒钟（即“快速巴氏灭菌”）。
3、将之倒入另一个容器中，保鲜膜贴面覆盖，在零上温度的冷藏室中快速降温，静置6-12小时。
※冰淇淋乳化稳定剂（Super Neutrose stabilizer）：
海盐焦糖花生
100克 60°糖浆
300克 花生
1克 香草海盐
制作：
1、各原料分别称重，确保配方准确。
2、将糖浆再厚底平底锅中加热，然后放入花生中小火加热，再放入香草海盐搅拌均匀，倒在40x60cm的铺有硅胶烤垫的烤盘上放入150℃的烤箱中烘烤约45分钟使之焦化（金黄色，不是焦糊哦），放入搅拌机中搅打至所需颗粒大小，再用适合的大孔筛过滤，密封储存待用。
焦糖海盐花生冰淇淋
1800克 全脂牛奶
70克 脱脂奶粉
80克 转化糖浆
160克 葡萄糖浆
100克 砂糖
60克 35%淡奶油
11克 冰淇淋乳化稳定剂（Super Neutrose stabilizer）
5克 海盐（Piran）
480克 36%咸焦糖牛奶巧克力
320克 海盐焦糖花生
制作：
1、各原料分别称重，确保配方准确。
2、将一小部分砂糖与冰淇淋稳定剂混合拌匀；将奶粉加入到牛奶中搅拌几分钟，然后再厚底平底锅中开始加热，当温度达到30℃时，加入剩余的砂糖、转化糖和葡萄糖拌融。35℃时，加入液态淡奶油；45℃时加入提前拌匀的砂糖与冰淇淋乳化稳定剂搅拌几秒钟（此过程称为“快速巴氏灭菌”）。然后将之倒入量杯中，保鲜膜贴面密封放入速冻柜内快速降温至4℃左右（零上即可），静置6-12小时。
3、将提前预热多“步骤2”加入到融化至40℃的巧克力中，分次逐渐加入确保乳脂与水分子充分乳化。在冰淇淋机内搅打至温度降至-8℃，取出，储存在温度为-18℃的冰箱内约20分钟使游离的水分子被稳定锁住（即避免产生冰晶）。
60°糖浆
300克 矿泉水
450克 砂糖
制作：
1、各材料分别准确称量。
2、将水加热至42℃，加入砂糖，煮沸后立刻离火冷却降温。
3、保鲜膜覆盖，冷藏在4℃的冰箱中。
冰淇淋巧克力镜面淋面
250克 60°糖浆
600克 中性透明镜面果胶（Absolu Cristal）
400克 60DE 葡萄糖浆
4克 吉利丁粉
20克 矿泉水
50克 可可粉
130克 黑色镜面巧克力酱
制作：
1、各原料分别称重，确保配方准确。
2、吉利丁溶于冰水中，冷藏30分钟至呈透明果冻状。
3、在厚底平底锅中将糖浆与葡萄糖浆一起煮沸，然后加入镜面果胶和吉利丁冻拌匀并再次煮沸。将可可粉倒入量杯中拌匀，然后将糖浆逐渐冲入拌匀后，在倒回锅中煮沸。
4、降温至50℃并加入黑色镜面巧克力酱充分搅拌乳化混合。
法式蛋白糖（表面装饰）
100克 蛋白
200克 细砂糖
制作：
1、各原料分别称重，确保配方准确。
2、将蛋白放入搅拌缸内用球桨打发，逐渐加入细砂糖打发至软尖峰状，装入裱花袋，用圆口花嘴挤在硅胶烤垫上，以100℃烘烤约1小时。
※注：蛋白霜最初是一位叫做“加斯帕里尼（Gasparini）”的甜点师创作的，很快就传遍了法国和瑞士，这也直接解释了为什么现在有三种蛋白霜，使用的原料配比基本相同，不过做法却完全不同，而且最终的状态也是各不相同的：
①意式蛋白霜：以煮糖浆的方式制作出轻盈的蛋白霜。
②瑞士蛋白霜：将蛋白与糖混合加热至65℃再打发降温的蛋白霜，这种做法可以获得非常稳定的蛋白霜，而且可以按所需调色。通常用于烘烤或烘干。
③法式蛋白霜：不需要任何加热，直接冷操作，烘烤后易碎且酥脆，通常用于烘烤（例如制作蛋糕体）或烘烤，制作装饰蛋白糖等。
组装
1、将蛋糕裁切为12个直径14cm的圆片，放入直径16cm的模具内，速冻。
2、每个模具内注入140克焦糖白巧克力慕斯，再覆盖上另一片蛋糕，然后再次速冻。
3、再用小抹刀将每个模具内均匀涂入160克的黑巧克力冰淇淋，速冻。
4、当彻底冻结后，脱模，放在直径16cm的模具中心，然后用裱花袋（圆形花嘴）将焦糖坚果冰淇淋挤满模具剩余的空间内，抹平，速冻。
装饰完成
1、将淋面回温至24-28℃，倒入量杯中搅拌乳化均匀，注意不要搅入气泡。
2、将冰淇淋蛋糕脱模后，放在冰冻过的网架上，淋上淋面，稍静置几秒钟后将边缘清理干净，放在托盘上。
3、将水滴形的蛋白糖沾在蛋糕底部边缘一圈。
储存&售卖
储存：当蛋糕出于冷冻状态时，脱模后再次急冻10分钟，然后放入密封袋内（注意不要碰损边缘）防止脱水，在-18℃的冰柜中可以储存8-10个星期。
售卖：-12至-14℃，可以长达12星期。
食用：最佳食用温度为-8至-10℃。
by Gianluca Fusto
Almond biscuit
500g whole egg
300g invert sugar
100g granulated sugar
370g Sicily almond flour
100g shortbread flour
70g butter (82% fat)
300g egg white
50g granulated sugar
►Method：
Weigh each ingredients separately.
Put the sifted flours, the sugars and half the eggs in a stand mixer fitted with a whisk and whip them at a regular speed for about 8 minutes. Then add the remaining eggs and whip for 12 minutes. Whip the egg white gently in a mixer, adding 50g of sugar little by little. The mixture will be ready when the peaks are stiff, and the consistency is smooth and homogeneous. Heat the butter in a microwave at 50℃, then dilute it with some whipped egg. Combine the 3 masses gently using a rubber spatula, and make sure that the mixture does not fall back on itself.Sprinkle over the previously sifted flour and continue to mix gently. Weigh 900g of biscuit and , using a frosting spatula, spread it on the 40x60 cm cooking sheet covered with a Silpat. Be careful not to press too much, to avoid excessive loss of air. Bake in the preheated convection oven at 220℃ for 1 minute, then lower the temperature to 180-190℃ for about 5 minutes. Close the vent for the first 3 minutes, then open it . Cooking time will vary depending on the oven used. Once baked place another Silpat sheet on the surface and turn it over on another tray. Put it in the blast chiller at 4℃.
Caramelized ivoire chocolate semifreddo
220g fresh cream (35% fat)
80g egg white
100g granulated sugar
230g ivoire white chocolate couverture
►Method：
Weigh each ingredients .
Pour the ivoire couverture on a candy/caramel tray in the oven at 130℃ for about 30-45 minutes. Stir from time to time, to obtain a uniform mixture. Put it in a robot-coupe and mix until it becomes liquid. Sift to remove any lump.
Whip the cream at moderate speed until it reaches almost 3 times its initial volume (air / fat). This particular whipped cream structure-resulting in 3-time more volume and stiff peaks-is called in Italian 'bird's beak'.
Add the egg whites to the sugar and mix well, until they become fluid. Heat the egg whites to 65℃ in a bain-marie, whip them at moderate speed until the bubbles become of regular size and there is an optimal air/protein ratio. Meanwhile, melt the caramelized ivoire couverture to 45℃, emulsify it to a small part of the cream to obtain an elastic and thiny structure. Add the meringue; finish with the remaining cream . Put it in the molds and freeze.
Cuor di guanaja veriegating mixture for gelato
40g still mineral water
50g granulated sugar
150g glucose syrup 42℃ Bé
150g Absolu Cristal
80g Cuor di guanaja 80%
►Method：
Weigh each ingredients separately.
In a saucepan of suitable size, simmer the water, add the granulated sugar and bring to a boil. Add the Absolu Cristal and the glucose and bring to a boil again. Melt the couverture at 40-45℃ and create an emulsion by progressively pouring the warm liquid over the couverture. Pour the mixture obtained in a graduated pitcher and mix to refine it. Store in the refrigerator.
Variegated macaé chocolate gelato
1480g fresh whole milk
80g skimmed milk powder 0%
170g fresh cream 35%
190g sugar
150g invert sugar
10g Super Neutrose stabilizer
500g 62% Macaé couverture
450g Cuor di Guanaja variegating mixture for gelato*
►Method：
Weigh each ingredients .
Mix part of the sugar with the glucose. Add the milk powder to the whole milk and mix for a few minutes, then heat in a saucepan. When it reaches 30℃, incorporate the invert sugar. At 35℃, add the liquid cream. When it reaches 45℃, add the sugar and stabilizer-based mixture. Bring the mixture to 82℃ for 5 seconds ('fast pasteurization'). Filter the mixture in another container, cover the surface with food-quality film and chill immediately at positive temperature. Let the mixture mature between 6-12 hours. Emulsify the preheated mixture to the previously melted to 40℃ couverture , little by little, in order to bind the fat molecules to the water particles. Homogenize. Whirl and make sure that the temperature is -8℃. Takt the mixture out.
Caramelized salted peanuts
100g syrup 60° Bé
300g peanuts
1g vanilla salt
►Method：
Weigh each ingredients separately.
Heat the syrup in a saucepan. Add the peanuts and heat gently, then add the vanilla sat. Pour everything on a 40x60 cm baking tray covered with a Silpat sheet and caramelize in the oven at 150℃ for 45 minutes. Whip it with the mixer to obtain the desired volume. Sift to calibrate the hazelnuts to the desired diameter . Store in a vacuum bag.
Caramelia and crystallized salted peanuts gelato
1800g fresh whole milk
70g skimmed milk powder 0%
80g invert sugar
160g atomized glucose
100g sugar
60g fresh cream 35%
11g Super Neutrose stabilizer
5g Piran fleur de sel
480g Caramelia couverture
320g caralelized salted peanuts
►Method：
Weigh each ingredients separately.
Take part of the sugar and mix it with the stabilizer . Add the milk powder to the whole milk and mix for a few minutes, then heat in a saucepan of suitable size.
At 30℃, incorporate the invert sugar and then the atomized glucose. At 35℃, add the liquid cream . When it reaches 45℃, add the sugar and stabilizer-based mixture, seconds (this technique is called 'fast pasturization'). Filter the mixture in another container, cover the surface with food-quality film and chill immediately at positive temperature. Let the mixture mature between 6-12 hours.
Emulsify the preheated mixture to the previously melted at 40℃ couverture, little by little , in order to bind the fat molecules to the water particles. Homogenize. Whirl and, before taking the mixture out, make sure that the temperature is at -8℃. Store at -18℃ for about 20 minutes to stabilize part of the free water.
Sugar syrup 60° Bé
300g still mineral water
450g sugar
►Method：
Weigh each ingredients separately.
Heat the water to 42℃ and then add the sugar. Bring everything to a boil . Cool immediately . Keep in the freezer at 4℃ covered.
Chocolate glaze for alain chartier gelatos
250g sugar syrup 60° Bé
600g Absolute Cristal
400g glucose syrup 60 DE
4g gelatin powder
20g still mineral water
50g cocoa powder
130g péte à glacer noire
►Method：
Weigh each ingredients separately.
Dissolve the gelatin in cold mineral water. In a saucepan of suitable size, bring the sugar syrup and the glucose to a boil . Add the neutral glaze and the gelatin and bring to a boil. Put the cocoa in a graduated picher and , using a mixer, dilute the surup in the cocoa, little by little. Bring everything back to a boil. Allow to cool and emulsify at 50℃ together wihth the pâte à glacer.
French meringue for decorations
100g egg white
200g sugar
►Method：
Weigh each ingredients separately.
Whip the egg white in a stand mixer fitted with a whisk , then add the sugar little by little. Whip thoroughly until reachiing the desired density. Pour it on the Silpat in the desired shape. Bake in a convection oven for 1 hour at 100℃.
Assembly
Shape-cut 12 bases using a 14cm circle. Prepare 6 steel circles with acetate. Blast chill.
Pour 140g of caramelized Ivoire chocolate mousse into each circle. Cover the surface with the second biscuit and chill again. Weigh 160g of Macaé gelato and spread it on the circles with a small frosting spatula. Blast chill. When the circles are well chilled, remove them from the molds and put them in the center of a 16cm diameter mold. Cover the empty space with Carameliz and peanuts gelato using a pastry bag with a smooth nozzle. Smooth the surface with a spatula. Blast chill again.
Finishing & Decoration
Heat the glace to a temperature between 24 and 28℃; mix it in a pitcher taking care not to incorporate air bubbles.
Place the cake on a frozen wire rack and glaze. Wait a few seconds, then clean the edges. Using a frosting spatula, carefully place it on the cardboard base.
Apply the meringue flakes at the base of the cake.
Storing & Tips for sale & Serving temperature
When the cakes are well chilled, remove them from the circles and put them in the blast chiller for another 10 minutes. Afterwards, wrap them in a cling film, taking care not to damage the edges or the shape. Store in airtight containers to delay any possible dehydration. Keep for a maximum of 8 to 10 weeks in the freezer at -18℃. Place on display at between -12 and -14℃ for 12 weeks. Serve between -8 and -10℃.
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