Unico - Martini Linea Gelato

Gelatario d'Autore

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Unico

PRODUCT
BASE:
Milk 720 g
Sugar 170 g
Cream 35 g
Biancolatte 100 S.A. 75 g
GELATO MIX:
Base 1000 g
Diamante Grezzo Hazelnut 85 g
Coffee paste 20 g
Brunella CROK Speculoos to taste
TOTAL 1105 g

Preparation

• Prepare the base by carefully mixing all the ingredients.
• Pasteurize.
• Add the Diamante Grezzo Hazelnut and the Coffee Paste to the base.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once ready, place in the tub and at the time of extraction enrich with Brunella CROK Speculoos.

Download the recipe in PDF