Montelenka (Vegetable Cream) - powder preparation
Vegetable cream is warmer to the palate, has more structure and allows you to display high gelato. Vegetable cream does not lose volume and keeps longer as it is not as fragile as natural heavy cream. This is a substitute for fresh or long life cream. Easy and compact to stock, easy to dose. (Hot and Cold process).
Gelato Recipe: When substituting fresh or long life cream use 30% Montelenka and 70% milk.
Vegetable Cream Recipe: 1000gr very cold full-cream milk, 500gr Montelenka. Can be mixed with whisk or planetary mixer for 4 minutes to obtain whipped cream.