GIANDUIOTTO
![](/IRCA/Recipes/image/22910/image-thumb__22910___auto_b492ef3e91c9043ccd499cc4b73eae8d/1487781578_05%20-%20GIANDUIOTTO.jpg)
Ingredients
White base | g 3.000 |
RENO GIANDUIA LATTE 27% | g 600 |
JOYPASTE GIANDUIA | g 150 |
MINUETTO LATTE SANTO DOMINGO 38% | g 300 |
TOTAL | g 4.050 |
Preparation
Heat part of the base and milk at 70-75°C, add JOYPASTE GIANDUIA, RENO GIANDUIA and mix. Add the remaining base and put in the batch freezer. Fill a silicone mould for Gianduiotto with ice-cream and put in the batch freezer. Put the remaining ice-cream into an ice-cream pan, forming a smooth surface, and put in the batch freezer. Extract the Gianduiotto from the mould and place it in the centre of the ice-cream pan. Frost with JOYCREAM MORELLINO and decorate with CRUNCHY BEADS MIX.
Ingredients
JOYCREAM MORELLINO | To Taste |
CRUNCHY BEADS MIX | To Taste |