CASSATA SPECIAL GELATO
700 g of fresh cream, 140 g of Biancherò whip in the kitchen aid.
300 g of ricotta cheese, 60 g of Biancherò in powder, 150 g of Cassata dei Campioni, 80 g of Caramelized Almond in Quarters. Add ricotta cheese to Biancherò in powder, Cassata dei Campioni and Caramelized Almond in Quarters. Add the whipped base realized with 700 g of fresh cream and 140 g of Biancherò.
DIRECTIONS
Fill the moulds for ice-cream sticks with special gelato Cassata taste and blast chiler. Take out from moulds and glaze with Dama Bianca glacage. To decorate with candied fruit of Cassata dei Campioni and Caramelized Almond in Quarters.
