To make this recipe you will need:
| PRODUCT | For a TRAY |
|---|---|
| White Base | 2,000 kg |
| Diamante Hazelnut | 0,120 kg |
| Diamante Grezzo Hazelnut | 0,080 kg |
| Cremoso+ | 0,060 kg |
| Superior Dark Stracciatella Coating | q.b. |
| Brunella CROK Crispies | q.b. |
| TOTAL | 2,260 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 the White Base into a jug and
add the Diamante Hazelnut, Diamante Grezzo Hazelnut and Cremoso+.
Pour the mix into the gelato machine and prepare the gelato.
After removing it, place the gelato – variegating it with Superior Dark Stracciatella Variegate – on the layer of Brunella CROK Crispies until a smooth surface is formed.
Place back into the blast chiller until it hardens.