Caribueno - Martini Linea Gelato

Gelatario d'Autore

back

Caribueno

PRODUCT
BASE:
Aymara Santo Domingo 390 g
Boiling water 610 g
GELATO MIX:
Base 1000 g
Rhum 40 g
Coconut Paste 90 g
Aymara Natural Cocoa 45 g
TOTAL 1275 g

Preparation

  • Add the boiling water to the Aymara Santo Domingo and mix thoroughly.
  • Add the rum, the Coconut Paste and the Aymara Natural Cocoa to the base.
  • Stir accurately with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • Once ready, place in the tray.
Download the recipe in PDF