| 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.
