New Traditional Custard
|Skimmed milk powder||30 g|
|Fiocco di Panna||30 g|
|Crema Antica Paste||110 g|
|Ginger juice||100 g|
|Ginger Variegate||to taste|
• Prepare the base by mixing thoroughly all the ingredients.
• Add to the base the Crema Antica paste, the mascarpone and Piuuovo.
• Clean the ginger and extract the juice of two roots with the juicer. Combine with the mixture.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once the gelato is ready, put it in the tub and finish with the Ginger Variegate.