Mandorlato with saffron - Martini Linea Gelato

Gelatario d'Autore

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Mandorlato with saffron

To make this recipe you will need:

PRODUCT
BASE:
Aymara Tutto Cioccolato Bianco 400 g
Boiling water 600 g
GELATO MIX:
Base 1000 g
Sweet Almond Paste 45 g
Saffron (2 sachets) 0,25 g
TOTAL 1045g

Preparation

  • Add boiling water to Aymara Tutto Cioccolato Bianco and mix thoroughly.
  • Add the saffron and the lemon Sweet Almond Paste 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.
Download the recipe in PDF