Coffee Conquistador - Martini Linea Gelato

Gelatario d'Autore

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Coffee Conquistador

To make this recipe you will need:

PRODUCT
BASE:
Santo Domingo Milk Chocolate 419 g
Boiling water 581 g
GELATO MIX:
Base 1000 g
Cream 50 g
Coffee Paste 40 g
Conquistador Cream to taste
TOTAL 1090 g

Preparation

• Add the boiling water to the Santo Domingo Milk Chocolate and mix thoroughly. Add the cream and the Coffee Paste to the base.
• Stir accurately with a whisk or mixer.Pour the mixture into the batch freezer and prepare the gelato.
• Once the gelato is ready, put it in the tub and finish with the Conquistador Cream.

Download the recipe in PDF