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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.