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!