Kisses from Alba Ice-cream on stick

Ingredients
Fresh cream 35% fat
g
1000
Biacnherò
g
200
Sweet Gianduia
g
100
Richard
g
to taste
Milk Chocolate glacage
g
to taste
Caramelized hazelnut grains
g
to taste

GIANDUIA SPECIAL GELATO
1000 g of fresh cream and 200 g Biancherò whip in the kitchen aid and add Sweet Gianduia paste.

DIRECTIONS

Fill the moulds for ice-cream sticks with special gelato, variegate with Richard, smooth and blast chiler. Take out from moulds and glaze with Chocolate glacage. To decorate with Caramelized hazelnut grains.

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The group

fugar commerciale
arte dolce
coronelli