PinoPinguino Gelato Pops

Ingredients:

– for the gelato pops 

  • Gelato or semifreddo made with Pronto Semifreddo or HappyTorte WMD
  • PinoPinguino

– for the coating (per 1 Kg of product)

  • PinoPinguino                               800 g
  • Coriandoline® Stick (or Gran Stracciatella Reale) 200 g
 

Procedure:

  1. make the gelato pops using artisan gelato (or semifreddo made with Pronto Semifreddo or HappyTorte WMD) and place them in a blast chiller for about 30 minutes;
  2. unmold the pops and dip them into PinoPinguino as is, then place them in a blast chiller for around another 20 minutes;
  3. melt Coriandoline® Stick in a microwave oven, then add PinoPinguino and stir until the mixture is well combined and homogeneous;
  4. dip again the pops in the coating, let the excess drip off and display in the freezer.

Try it with: 

All PinoPinguino products! 

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