Gorgonzola gelato with walnuts and Honey & Quinoa ripple

1 kg Gourmet Gelato Base
2.2 kg water
800 g Gorgonzola cheese

Mix the ingredients in boiling water. Place the mixture into the batch freezer/gelato-maker.
Remove the gelato from the batch freezer when it reaches approx -4/-5°C.

Serve the gelato with walnut granules and Fabbri Crockoloso Honey & Quinoa.

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