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Gusti di SIcilia Crumble pistacchio ricette gelato per professionisti
Gelato
lee-ann 22 October 2024

Flavors of Sicily

Diamante Almond Paste

Crumble Pistacchio

6 steps

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For a 3 KG Tray

Pasteurized Liquid Base G.A. 3300 g

Milk 600 g

Sucrose 75 g

Diamante Almond Paste 400 g

Orange Variegate 300 g

Brunella Pistacchio 500 g

Crumble Pistacchio, as needed

Preparation

Preparation

Step1

Pour the Pasteurized Liquid Base G.A. into a pitcher, along with the milk, sugar, and Diamante Almond Paste.

Step2

Blend for about 2 minutes.

Step3

Pour the mixture into the ice cream maker and place Pistachio Crumble in an empty tray to create a base where the gelato will fall during extraction.

Step4

Layer the gelato in the tray, swirling in the Orange Variegate.

Step5

Smooth the surface of the gelato, then place it in the blast chiller for about 10 minutes at -30°C.

Step6

Pour the Brunella Pistachio over the gelato, return it to the blast chiller for about 20 minutes, and decorate with Pistachio Crumble.

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