For the Gelato
Melt the butter and brown it in a non-stick pan. Mix the white base with Nonna Rachele paste, the browned butter and salt, 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 decorate with Amarena Fabbri Marbling and the previously made custard, using a serrated piping nozzle. Finally, enrich with Amarena Fabbri
Create zeppole-like cream puffs on the surface and place a drained Amarena Fabbri on top of them.