1 kg Gourmet Gelato Base 2.2 kg water 800 g Gorgonzola cheese
Mix the ingredients in boiling water. Place the mixture into the batch freezer/gelato-maker. Remove the gelato from the batch freezer when it reaches approx -4/-5°C. Presentation Roll the gelato into spheres and coat with dried fruit granules (pistachio, almond, etc.). Also excellent with sweet red pepper jam made using Fabbri ConfetTua.
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