For the Gelato
Mix the white base with Nonna Rachele paste, milk, salt and grated lemon zest, and place in the batch freezer.
For the Decoration
Mix the invert sugar, 500 ml of milk, and the 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 previously made custard. Enrich with chocolate chips and crumbled puff pastry. Add square pieces of puff pastry for three-dimensionality.
Sprinkle powdered sugar on the surface, even better on top of the puff pastry pieces.