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Gelato cake filled with coffee

Chef: Davide Tasinato (Artigeniale)
Ingredients
Coffee ganache
25 g
Shortbread biscuits
10 g
Egg custard gelato
80 g
Coffee grains
As required
Nutritional values *
Kilocalories
270 Kcal
Total sugar
31%
Protein
5.8%
Fat
12.5%

(*) Amount per serving

1
Istruzione 1
Fill the semi-sphere moulds with coffee ganache and place in a blast freezer.
2
Istruzione 2
Remove the coffee hearts from the moulds and place them on a tray lined with oven paper.
3
Istruzione 3
Half fill the cylindrical moulds with egg custard express gelato.
4
Istruzione 4
Place the coffee hearts in the moulds.
5
Istruzione 5
Fill the moulds with more egg custard express gelato.
6
Istruzione 6
Level with a spatula and place in the blast freezer.
7
Istruzione 7
Arrange the shortbread biscuits on a tray and cover with coffee ganache using an icing bag.
8
Istruzione 8
Remove the gelato cylinders from their moulds.
9
Istruzione 9
Place a gelato cylinder on each biscuit.
10
Istruzione 10
Garnish with more coffee ganache and a coffee grain.