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Salted Caramel Stracciatella

Ice cream base 1.000 gr
Delipaste Salted Butter Caramel FABBRI 60 gr
Milk 3,5% ELLE & VIRE 50 gr


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


For the milk chocolate couverture ripples:

Milk Chocolate Couverture Intense 35 VELICHEGOURMET 1.000 gr
Cocoa butter 100 gr
Salt 5 gr


Melt the chocolate couverture and add the cocoa butter and the salt. Mix well so as to blend the ingredients. Application temperature: 35ºC


Decoration: With milk chocolate couverture ripples (prepared as described above).

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