Ingredients (per 1 Kg of product):

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

Procedure:

1. melt Coriandoline® Stick or Gran Stracciatella Reale in a microwave oven (or bain-marie);
2. add PinoPinguino and stir until the mixture is well combined and homogeneous;
3. glaze the semifreddo (or gelato cake) and immediately place it in a freezer;
4. garnish to taste.

Try it with: All PinoPinguino products!

Ingredients (per 1 Kg of product):

• PinoPinguino 475 g
• Coriandoline® Stick (or Gran Stracciatella Reale) 125-145 g
• Geloglass        190 g
• Water        190 g

Procedure:

1. dissolve Geloglass in water;
2. add PinoPinguino and stir thoroughly;
3. melt Coriandoline® Stick or Gran Stracciatella Reale in a microwave oven (or bain-marie) then add it to the first mixture;
4. allow to rest for at least 30-40 minutes until the mixture reaches a temperature of 25°C;
5. glaze the semifreddo (or gelato cake) and immediately place it in a freezer;
6. garnish to taste.

Try it with:

PinoPinguino Classic, Almond, Bianco (White), Lemon, Nero (Black) & Pistachio