Gianduione & Mou

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Ingredients
  • 1000 g plain base 
  • 130 g Delipaste Gianduione 
  • 130 g milk 
  • Choco Kroccant crunching topping to taste 
  • Fabbri Marbling Mou to taste 
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Procedure   

Mix the plain base with the Delipaste Gianduione and milk. Churn. Extract the gelato and ripple with Marbling Mou and Choco Kroccant crunchy topping, previously heated in the microwave or in a bain-marie.

Altre ricette divise per