Prince of Piemonte Ice-cream on stick

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
Hazelnut round gentle 100% pure
g
120
Cremino of hazelnut with caramelised Hazelnuts
g
to taste
Haselnut glacage
g
to taste
Caramelised hazelnut
g
to taste
Directions

PISTACHIO SPECIAL GELATO
1000 g of fresh cream and 200 g Biancherò whip in the kitchen aid and add Hazelnut round gentle 100% pure.

DIRECTIONS

Fill the moulds for ice-cream sticks with hazelnut special gelato, variegate with Cremino of hazelnut with caramelised Hazelnuts, smooth and blast chiler. Take out from moulds and glaze with Haselnut glacage. To decorate with Caramelised hazelnut.        

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