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