GELATO
• 675g Whole milk
• 95g Heavy cream
• 135g Sugar
• 30g Dextrose
• 30g Skim milk powder
• 35g Base 50 Naturally (#7504)
• 80g Pasta Mascarpone (#212426)
TOTAL 1080g
TOPPING
• 100g / Kg of base or 180g in this case of Variegato Granellata (#8668)
(products with code are from Disaronno Ingredients)
Serve on a cup or cone and decorate the gelato with pastel-colored chocolates.