Concertino Ice-cream on stick

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
Amarenata Pastry
g
to taste
Milk Chocolate glacage
g
to taste
Chopped Croquant
g
to taste
Directions

FIOR DI LATTE SPECIAL GELATO
1000 g of fresh cream and 200 g Biancherò whip in the kitchen aid.

DIRECTIONS

Fill the moulds for ice-cream sticks with special gelato, variegate with Amarenata Pastry, smooth and blast chiler. Take out from moulds and glaze with Milk Chocolate glacage. To decorate with Chopped Croquant.

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The group

fugar commerciale
arte dolce
coronelli