Article | Description | Quantity |
| White base | 2800 g | |
4595 | Cream 35% | 280 g |
6484 | Dextrose | 70 g |
43358 | Pasta fragola | 200 g |
17064 | Strawberry senga IQF | 700 g |
| 49655 | Perfetta Fondente | QS |
working method
- Let the strawberries defrost in advance
- Add all the ingredients to the water and mix well with the hand blender
- Let rest for 10’ and mix with the whisk for a while before turning in the Ice Cream machine
- Variegate the Perfetta Fondente in several layers as a Cremino