difficulty
Easy

quantity
A 4 kg pan

time to prepare
30 minutes

Brittle with Sour Cherries

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When fior di latte gelato meets chocolate, hazelnuts and a delicious cherry sauce creates a timeless flavour that combines sweetness and fruity notes: Brittle with Sour Cherries.

METHOD OF WORKING

  1. weigh 80 g of fresh cream per kg of mix
  2. add 20 g of Glucosil per kg of mix
  3. mix it
  4. freeze it
  5. add some Chocolate Covering for Stracciatella
  6. add some Cherry Red Rippling Sauce and some Granella Cuore
  7. finish rippling
  8. complete the decoration

INGREDIENTS

  • fresh crem
  • Glucosil
  • Cherry Red Rippling Sauce
  • Chocolate Covering for Stracciatella
  • Granella Cuore (candied hazelnuts grain)

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