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.
