difficulty
Easy

quantity
A 4 kg pan

time to prepare
30 minutes

Ricotta and Pears

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From the famous cake of the Neapolitan tradition, a creamy and delicate gelato with the typical taste of fresh Italian ricotta and the natural sweetness of pears enriched with hazelnut grains and crunchy shortcrust!

METHOD OF WORKING

  1. weigh 150 g of ricotta cheese per kg of mix
  2. add 50 g of Ricotta 50 GMS per kg of mix
  3. mix it
  4. freeze it
  5. add some Pear Rippling Sauce
  6. add some Lemon Pie Grain and Hazelnuts Grain
  7. finish rippling
  8. complete the decoration

INGREDIENTS

  • Ricotta 50 GMS
  • Fresh ricotta cheese
  • Pear Rippling Sauce
  • Lemon Pie Grain
  • Hazelnuts Grain
  • Decoration

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