Sicilian Fragrance - Martini Linea Gelato

Gelatario d'Autore

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Sicilian Fragrance

PRODUCT
BASE:
Milk 720 g
Fiocco di Panna 30 g
Sugar 250 g
GELATO MIX:
Base 1000 g
Fresh mixed cow/sheep ricotta 400 g
Diamante Pistachio Sicilia 160 g
Salt 3 g
Orange with Peel Variegate to taste
TOTAL 1563 g

Preparation

• Prepare the base by carefully mixing all the ingredients.
• Pasteurize.
• Combine the fresh mixed ricotta with Diamante Pistachio Sicilia and salt.
• 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 Orange with Peel Variegate.

Download the recipe in PDF