Egg custard gelato
Nutritional values *
(*) Amount per serving
Fill the semi-sphere moulds with coffee ganache and place in a blast freezer.
Remove the coffee hearts from the moulds and place them on a tray lined with oven paper.
Half fill the cylindrical moulds with egg custard express gelato.
Place the coffee hearts in the moulds.
Fill the moulds with more egg custard express gelato.
Level with a spatula and place in the blast freezer.
Arrange the shortbread biscuits on a tray and cover with coffee ganache using an icing bag.
Remove the gelato cylinders from their moulds.
Place a gelato cylinder on each biscuit.
Garnish with more coffee ganache and a coffee grain.