Hazelnut ice cream with Brunella Crok Cocoa Cookie - Martini Linea Gelato

Recipes

Hazelnut ice cream with Brunella Crok Cocoa Cookie

PRODUCT For a TRAY
White Base 2,000 kg
Diamante Hazelnut Cortese 0,120 kg
Cremoso+ 0,085 kg
Milk 0,145 kg
Brunella CROK Cocoa Cookie q.b.
TOTAL 2,350 kg

Preparation

Spread a layer of Brunella Crok Cocoa Cookie 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 Cortese, Cremoso+ and milk.
Pour the mix into the ice cream machine and prepare the ice cream.
After removing, pour the ice cream over the layer of Brunella Crok Cocoa Cookie until a smooth surface is formed.
Place back into the blast chiller until it hardens.
After removing the tub from the blast chiller, cover with another layer of Brunella Crok Cocoa Cookie and put back in the blast chiller until it hardens.

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