Cuccia Palermitana - Martini Linea Gelato

Recipes

Cuccia Palermitana

To make this recipe you will need:

PRODUCT For a TRAY
Boiling water 2,500 kg
Cheesecake base 1,200 kg
Cremoso+ 0,050 kg
Orange with Peel Variegate q.b.
Brunella CROK Crispies q.b.
TOTAL 3,750 kg

Preparation

Spread a layer of Brunella CROK Crispies along the bottom of a tub and place in a blast chiller until it hardens.
Pour 2.500 kg of boiling water into a jug and add 1 bag of Tutto Ricotta and
50 grams of Cremoso+.
Process the mix and, after removing it from the machine, variegate with orange variegate with peel.
After removing it, place the gelato over the layer of Brunella CROK Crispies 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 Crispies and put it back in the blast chiller until it hardens.

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