Sakura

Sakura

INGREDIENTS DOSAGE g./l.
BASE BIANCA 4000
CIOCCOBIANCO PASTA 160
WHITE SWEET ALMOND 100% 280
BELLA BIANCA At will
CANDIED SOURCHERRIES VAYRA 1905 22-24 CALIBER At will
LAMINATED ALMOND At will



METHOD

Mix milk and cream, add BASE BIANCA slowly until a homogeneous mixture without lumps is obtained.

Add the CIOCCOBIANCO and WHITE SWEET ALMOND 100% and mix with a whisk to mix the mixture well.

Freeze the ice cream mix.

Decorate and fill the ice cream with the BELLA BIANCA and LAMINATED ALMOND.