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.
