Alfajor - Martini Linea Gelato

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Alfajor

PRODUCT For a TRAY
BASE:
Milk 650 g
Cream 120 g
Sugar 130 g
Biancolatte 160 S.A. 100 g
GELATO MIX:
Base 1000 g
Selezione Prestige Biscuit Paste 20 g
Piugel 80 g
Cream 100 g
Selezione Prestige Dulce de leche Variegate to taste
TOTAL 1200 g

Preparation

  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add the cream, the Biscuit Paste and Piugel to the base; mix with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • In extraction, variegate with Dulce de Leche Variegate.
Download the recipe in PDF