Langarola - Martini Linea Gelato

Recipes

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Langarola

PRODUCT For a TRAY
BASE
Milk 720 g
Cream 50 g
Sugar 130 g
Biancolatte 150 S.A. 100 g
GELATO MIX
Base 1000 g
Selezione Prestige Zabaione Paste 40 g
Diamante Hazelnut Piedmont PGI Robusta 70 g
Selezione Prestige Zabaione Paste to taste
Diamante Grezzo Hazelnut to taste
TOTAL 1110 g

Preparation

  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add Zabaione Paste and Diamante Hazelnut Piedmont PGI Robusta to the base; mix with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • In extraction, variegate with Zabaione Paste and with Diamante Grezzo Hazelnut.
Download the recipe in PDF