White Princess Zanna Bianca
Why not triple your Italian ice cream pleasure? Create the ultimate light & creamy white chocolate experience with this luxurious twist to white chocolate gelato! It’s the perfect blend between the delicately sweet 70% Belgian white chocolate flavour and wonderful texture work of Callebaut Crispearls White and Callebaut Pinguino Bianco for a crunchy mouthfeel. Adding your own twist to a gelato recipe has never been easier!
- Level:
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Easy
Zanna Choco Bianca
Ingredients: Zanna Choco Bianca
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1 bag(s)MXW-ICE70
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5.3 lbhot water (70°-85°)
Preparation: Zanna Choco Bianca
Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.
Finishing & presentation:
Mix in Callebaut Crispearls White and Callebaut Pinguino Bianco.
Sprinkle with Callebaut Crispearls White and arrange Callebaut Finest Belgian White Chocolate Recipe N° W2 curls on top.
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