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Ingredients for a 1 KG Tray

Milk 660g

Dextrose 35g

Sugar 95g

Master Gourmet Gold 40g

Base Gold 50 F.C. 35g

Pasta Diamante Mandorla Avorio 35g

Ariba Latte Discs 36/38 100g

Brunella CROK Speculoos, as needed

Ready to Crumble Cocoa, as needed

Preparation

Step1

Pasteurize the powders with the milk. When the mixture reaches 85°C (185°F), add the Ariba Latte Discs 36/38 MG and la Pasta Diamante Mandorla Avorio.

Step2

Mix and pour into the ice cream maker.

Step3

When the gelato is ready, remove it and swirl in Brunella CROK Speculoos and Ready to Crumble Cocoa.

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