For the Gelato
Mix the white base with Nonna Rachele paste, salt and fresh cream, and place in the batch freezer.
For the Decoration
Mix the invert sugar, 500 ml of milk, and the Fabbri Custard Preparation in a planetary mixer. Pour the mixture into a pastry bag and refrigerate. Extract the Gelato from the batch freezer and add the crumbled puff pastry, and the previously made custard.