Rum Raisin Ice Cream with Brunella White Chocolate - Martini Linea Gelato

Recipes

Rum Raisin Ice Cream with Brunella White Chocolate

To make this recipe you will need:

PRODUCT For a TRAY
White Base 2,000 kg
Rum Raisin Paste 0,140 kg
Milk 0,080 kg
Brunella White Chocolate q.b.
TOTAL 2,220 kg

Preparation

Spread a layer of Brunella White Chocolate along the bottom of a tub and place in a blast chiller until it hardens.
Pour the White Base into a jug and add the Rum Raisin Paste and milk.
Pour the mix into the gelato machine and prepare the gelato.
After removing it, place the gelato over the layer of Brunella White Chocolate until a smooth surface is formed.
Place back into the blast chiller until it hardens.
After removing it again, cover with another layer of Brunella White Chocolate and put it back in the blast chiller until it hardens.

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