Crema Antica Gelato with Brunella Speculoos - Martini Linea Gelato

Recipes

Crema Antica Gelato with Brunella Speculoos

To make this recipe you will need:

PRODUCT For a TRAY
White Base 2,000 kg
Crema Antica Paste 0,130 kg
Cream 0,090 kg
Brunella Speculoos q.b.
TOTAL 2,220 kg

Preparation

Spread a layer of Brunella 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
Crema Antica Paste and cream.
Pour the mix into the gelato machine and prepare the gelato.
After removing it, place the gelato over the layer of Brunella 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 Speculoos and
put it back in the blast chiller until it hardens.

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