Gelatario d'Autore
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Caribueno
To make this recipe you will need:
| 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.