Chocolate, pears and cinnamon - Martini Linea Gelato

Recipes

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Chocolate, pears and cinnamon

To make this recipe you will need:

PRODUCT For a TRAY
BASE:
Boiling water 2600 g
Aymara Tutto Cacao 1 bag
Cinnamon powder 45 g
VARIEGATE:
Selezione Prestige Pear Variegate to taste
TOTAL 3445 g

Preparation

  • Add the boiling water to Aymara Tutto Cacao and the cinnamon powder.
  • Mix accurately with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • In extraction, variegate with Selezione Prestige Pear Variegate.
Download the recipe in PDF