Robiola and beetroot
|Biancolatte 100 S.A.||75 g|
|Yoghurt 40||25 g|
|Beetroot already cooked and peeled||150 g|
• Prepare the base by carefully mixing all the ingredients.
• Add the robiola and Yogurt 40 to the base. Add the honey and bring the mixture to 52 °C. Allow to cool and add the cooked, peeled beetroot.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once ready, place in the tub.