Amalfitana with saffron - Martini Linea Gelato

Gelatario d'Autore


Amalfitana with saffron

Milk 660 g
Cream 100 g
Nature 150 S.A. 100 g
Sugar 140 g
Base 1000 g
Crema Antica paste 110 g
Saffron 0,39 g
Red Cherry Variegate to taste
TOTAL 1180 g


  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add the saffron to the white base and bring it to a temperature of 52 °C in a saucepan. Allow to cool.
  • Pour the base into a carafe and add the Crema Antica paste and Piuuovo. Stir accurately with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • Once ready, place in the tub and at the time of extraction enrich with Red Cherry Variegate.
Download the recipe in PDF