First layer
Mix 280 g of Quenelle and 1000 g fresh cream. Amalgamate by hand in order to achieve a well melted powder and without lumps. Mix in the kitchen aid in order to achieve an average texture.
Softly incorporate the bitter Gianduia paste with Hazelnut Tonda Gentile Trilobata.
Second layer
Mix 280 g di Quenelle and 1000 g of fresh cream. Amalgamate by hand in order to achieve a well melted powder and without lumps. Mix in the kitchen aid in order to achieve an average texture.
Softly incorporate the 100% pure Hazelnut Tonda Gentile Trilobata.
Fill in the specific ice cream trays by layers, interchanging the flavorings.
Variegate and decorate with Richard and Whole hazelnuts Tonda Gentile Trilobata.
Stabilize in blast chiller.
