Extrablack rum and pear
|Aymara Tutto Extranero||470 g|
|Boiling water||530 g|
|Pureed pears||210 g|
|Aymara Natural Cocoa||55 g|
|Pear Variegate||to taste|
- Add boiling water to Aymara Tutto Extranero and mix thoroughly.
- Add the rum, the pureed pears and natural cocoa to the base.
- Stir accurately with a whisk or mixer.
- Pour the mixture into the batch freezer and prepare the gelato.
- Once ready, place in the tray and at the time of extraction enrich with the Pear Variegate.