1 kg Gourmet Gelato Base 2.2 kg water 800 g grated Parmesan 85 g truffle cream
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 Dry the thinly-sliced speck and wholemeal bread at 80°C; sprinkle a non-stick pan with parmesan and bake at 190°C for 6/7 minutes. Allow to cool. Serve the dish as in the photo.
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