Gelatario d'Autore
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Sicilian Fragrance
To make this recipe you will need:
| 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.