|White base||g 3.000|
|RENO GIANDUIA LATTE 27%||g 600|
|JOYPASTE GIANDUIA||g 150|
|MINUETTO LATTE SANTO DOMINGO 38%||g 300|
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.