difficulty
Easy

quantity
A 4 kg gelato pan

time to prepare
30 minutes

Aztec

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South American vibes in your gelato parlour with a delicious milk chocolate gelato flavoured with cinnamon and enriched with sour cherries and a crispy pistachio sauce. Try Aztec for a surprising journey to the origins of taste.

METHOD OF WORKING

  1. weigh 2500 g of boiling water
  2. add 12 g of cinnamon powder
  3. add one pack of Box Maxilatte (1500 g)
  4. mix it
  5. wait 30 minutes
  6. freeze it
  7. add some Cherry Red Rippling Sauce
  8. add some Choco-Pistachio Rippling Sauce
  9. finish rippling
  10. complete the decoration

INGREDIENTS

  • Box Maxilatte
  • Cinnamon powder
  • Cherry Red Rippling Sauce
  • Choco-Pistachio Rippling Sauce

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