Cinnamon Roll - Martini Linea Gelato

Recipes

Cinnamon Roll

To make this recipe you will need:

PRODUCT For a TRAY
White Base 2,000 kg
Natural Cocoa 10/12 0,150 kg
Cremoso+ 0,070 kg
Brunella CROK Speculoos q.b.
TOTAL 2,220 kg

Preparation

Spread a layer of Brunella CROK Speculoos along the bottom of a tub and
place in a blast chiller until it hardens. Pour the White Base into a jug and
add the Natural Cocoa 10/12 and Cremoso+.
Pour the mix into the gelato machine and prepare the gelato.
After removing it, place the gelato over the layer of Brunella CROK Speculoos until a smooth surface is formed.
Place back into the blast chiller until it hardens.
After removing it again, cover with another layer of Brunella CROK Speculoos and put it back in the blast chiller until it hardens.

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