Dolce Sinfonia

Share
Ingredients

1000 g plain base for dried fruit 
500 g ricotta  
50 g Delipaste Hazelnut Piemonte IGP 
30 g dextrose 
Snackoloso Cruncy Salted Dark Chocolate to taste 
Marbling Caramelized Figs to taste 

Image

Procedure 

Mix the plain base with the Delipaste Hazelnut IGP and the dextrose, then churn the mixture. During the extraction process, churn with Snackoloso Dark Choco with Salted Crunch and Marbling Caramelized Figs

Altre ricette divise per