|Skimmed milk powder||30 g|
|Fiocco di Panna||30 g|
|Zabaione Paste||110 g|
|Ground hazelnuts 2/4||30 g|
|Aymara Pure Chocolate Drops||20 g|
|Coffee Paste||12 g|
|Coffee powder||to taste|
• Prepare the base by carefully mixing all the ingredients.
• Add the Zabaione Paste and the Coffee Paste to the base. Bring to 52 °C and let cool.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once the gelato is ready, place it in the tub and enrich with the Ground Hazelnut and the Aymara Dark Chocolate Drops.
• Finish with sprinkling coffee powder.