Extrablack rum and pear - Martini Linea Gelato

Gelatario d'Autore

back

Extrablack rum and pear

To make this recipe you will need:

PRODUCT
BASE:
Aymara Tutto Extranero 470 g
Boiling water 530 g
GELATO MIX:
Base 1000 g
Pureed pears 210 g
Aymara Natural Cocoa 55 g
Rum 40 g
Pear Variegate to taste
TOTAL 1305g

Preparation

  • 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.
Download the recipe in PDF