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helado sandwich avellana

lngredients

  • 183g of whole milk
  • 260g mineral water
  • 60g skimmed milk powder (SMP)
  • 88g Invert sugar
  • 15g Sugar (Sucrose)
  • 4g Ice cream stabiliser
  • 15g egg yolk
  • 75g roasted Piedmont Hazelnut Paste (sugar free)

Preparation

Hazelnut ice cream, passed through the Rowzer Plus between shortbread biscuits

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