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Pasta Flora

Ice cream base 1.000 gr
Delipaste Nonna FABBRI 50 gr
Liquer Amaretto 70º LUXARDO 35 gr
Milk 3,5% ELLE & VIRE 100 gr

Mix all the ingredients together and freeze in the icecream machine.


For the baked pâte sucrée:

Pâte Sucrée KOMPLET 1.000 gr
Odenbake ODENSE 250 gr
Butter Bretagne 82% CANDIA 400 gr

Mix the ingredients and spread the mixture on a baking tray, already covered with non-stick baking paper (2-3 mm thickness).

Bake in fan oven at 160-170ºC for about 20 minutes.

Allow the pâte sucrée to cool down before use.


Decoration:  With baked pâte sucrée (prepared, as described above) & Variegato Orange FABBRI.

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