200 ml milk 300 ml cream 45 g Fabbri gelatin powder Amarena Fabbri syrup, to taste For a lighter flavour 250 ml milk 250 ml cream
Heat the milk to 60°C. Mix in the gelatin powder and allow to cool. Then stir in the half-whipped cream. Put into the mould or moulds and place in the fridge.
Scopri la Fabbri Master Class
Discover Fabbri Master Class
Italian Tax and VAT numbers IT 00281980375