For the gelato
Mix the plain base with Nonna Rachele Paste, milk, salt and grated lemon zest, then churn the mixture.
For the garnish
Using a planetary mixer, mix the invert sugar with the 500 ml of milk and the cold custard mix. Pour into a pastry bag and place in the fridge.
During the extraction process, ripple with the previously prepared custard, then embellish with the chocolate drops and the crumbled pastry. Add square pastry pieces to create a three-dimensional effect. Dust the surface with icing sugar, preferably on top of the pieces of pastry.