PinoPinguino Glazes

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

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