Pescamaretto - Martini Linea Gelato

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Pescamaretto

To make this recipe you will need:

PRODUCT For a TRAY
BASE:
Boiling water 2500 g
Aymara Tutto Cacao 1 bag
Brown Cocoa 22/24 200 g
Amaretto spirit 300 g
VARIEGATE:
Selezione Prestige Peach Variegate to taste
Ground Amaretto to taste
TOTAL 4800 g

Preparation

  • Mix the boiling water with Aymara Tutto Cacao and add Brown Cocoa 22/24 and the Amaretto spirit.
  • Mix accurately with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • In extraction, variegate with Selezione Prestige Peach Variegate and ground amaretto.
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