1 kg Gourmet Gelato Base 2.2 kg water 800 g Gorgonzola cheese
Mix the ingredients in boiling water. Place the mixture into the batch freezer/gelato-maker. Remove the gelato from the batch freezer when it reaches approx -4/-5°C. Presentation Roll the gelato into spheres and coat with dried fruit granules (pistachio, almond, etc.). Also excellent with sweet red pepper jam made using Fabbri ConfetTua.
Scopri la Fabbri Master Class
Discover Fabbri Master Class
Italian Tax and VAT numbers IT 00281980375 | FABBRI USA 1905, LLC - All rights reserved ©