White base Kg 1 Delipaste with chocolate g 150 Milk g 120 Cockoloso pistachio j.e.
Warm the White Chocolate Delipaste in the microwave or at bain-marie, if necessary. Pour it slowly into the white base, while mixing with a mixer. Add the milk and put the mix into the batch-freezer.
Make layers with gelato and Crockoloso Pistachio. Before adding the last layer of Crockoloso, shock-freeze for 10 minutes.