Flavours of Sicily - Martini Linea Gelato

Recipes

Flavours of Sicily

PRODUCT For a TRAY
White Base 4,000 kg
Cream 0,180 kg
Almond Paste 0,270 kg
Sweet orange variegate q.b.
Brunella CROK Pistachio q.b.
TOTAL 4,450 kg

Preparation

Pour the White Base into a jug and add the Almond Paste and cream.
Carefully mix everything with a whisk or mixer. Pour the mix into the gelato machine and prepare the gelato.
Once ready, put it in a tub. After removing it, variegate with sweet orange variegate with peel and Brunella CROK Pistachio.

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