rep a
an a li
Il m
io p
rato in
gi arti à t i l pasta per specia
Zeppole
1 l white base 50 g Nonna Rachele paste 40 g browned fresh butter 1 pinch of salt 150 g Fabbri Custard Preparation 500 ml milk at room temperature 50 g invert sugar Amarena Fabbri Marbling Drained Amarena Fabbri
For the Gelato
Melt the butter and brown it in a non-stick pan. Mix the white base with Nonna Rachele paste, the browned butter and salt, and place in the batch freezer.
For the decoration
Mix the invert sugar, 500 ml of milk, and the Custard Preparation in a planetary mixer. Pour the mixture into a pastry bag and refrigerate. Extract the Gelato from the batch freezer and decorate with Amarena Fabbri Marbling and the previously made custard, using a serrated piping nozzle. Finally, enrich with Amarena Fabbri.
Nonna’s tip
Create zeppole-like cream puffs on the surface and place a drained Amarena Fabbri on top of them.
What are zeppole?
Zeppole are Southern Italian custard-filled fried pastries decorated with a black cherry (Amarena Fabbri, of course). They are traditionally served on St Joseph’s Day (19 March).
VIEW ALL THE RECIPES ON THE WEBSITE
rep a
an a li
Il m
io p
rato in
gi arti Ă t i l pasta per specia
Pasticciotto Leccese 1 l white base 70 g Nonna Rachele paste 50 g fresh cream 1 pinch of salt 150 g Fabbri Custard Preparation 500 ml milk at room temperature 50 g invert sugar crumbled shortcrust pastry
For the Gelato
Mix the white base with Nonna Rachele paste, milk and salt, and place in the batch freezer.
For the decoration
Mix the invert sugar, 500 ml of milk, and the Custard Preparation in a planetary mixer. Pour the mixture into a pastry bag and refrigerate. Extract the Gelato from the batch freezer and add the cream and crumbled shortcrust pastry.
What is Pasticciotto Leccese?
The Pasticciotto Leccese is a traditional sweet of Apulia, Southern Italy. It was created more than 500 years ago in honour of Saint Paul and is still a delicious tradition today. It’s made with shortcrust pastry, custard and, in some versions, with an Amarena Fabbri black cherry inside.
VIEW ALL THE RECIPES ON THE WEBSITE
rep a
an a li
Il m
io p
rato in
gi arti à t i l pasta per specia
Aragostella 1 l white base 50 g Nonna Rachele paste 50 g fresh goat ricotta 1 pinch of salt chocolate chips crumbled puff pastry Amarena Fabbri
For the Gelato
Mix the white base with Nonna Rachele paste, salt and fresh ricotta, and place in the batch freezer.
For the decoration
Extract from the batch freezer and add the chocolate chips, crumbled puff pastry and the Amarena Fabbri wild cherry.
Nonna’s tip
Add mignon aragostelle in the tub.
What is an Aragostella?
Also known as “Coda di Aragosta” (lobster tail), it’s a Neapolitan sweet (a variant of the Santarosa Sfogliatella) made with crunchy puff pastry and a surprising filling.
VIEW ALL THE RECIPES ON THE WEBSITE
rep a
an a li
Il m
io p
rato in
gi arti à t i l pasta per specia
Millefoglie
1 l white base 40 g Nonna Rachele paste 150 g Fabbri Custard Preparation 500 ml milk at room temperature 50 g invert sugar grated lemon zest 1 pinch of salt chocolate chips crumbled puff pastry powdered sugar
For the Gelato
Mix the white base with Nonna Rachele paste, milk, salt and grated lemon zest, and place in the batch freezer.
For the decoration
Mix the invert sugar, 500 ml of milk, and the Custard Preparation in a planetary mixer. Pour the mixture into a pastry bag and refrigerate. Extract the Gelato from the batch freezer and add the previously made custard. Enrich with chocolate chips and crumbled puff pastry. Add square pieces of puff pastry for three-dimensionality. Sprinkle powdered sugar on the surface, even better on top of the puff pastry pieces.
Nonna’s tip
For a wow effect, create decorated flat layers (like a cremino) in the tub.
What is Millefoglie?
Also known as Napoleon’s Cake, Millefoglie (or Millefeuille in French) is a French pastry that consists of three layers of puff pastry alternating with two layers of custard.
VIEW ALL THE RECIPES ON THE WEBSITE
rep a
an a li
Il m
io p
rato in
gi arti Ă t i l pasta per specia
Cream Rolls
1 l white base 40 g Nonna Rachele paste 30 g fresh cream 1 pinch of salt 150 g Fabbri Custard Preparation 500 ml milk at room temperature 50 g invert sugar crumbled puff pastry
For the Gelato
Mix the white base with Nonna Rachele paste, salt and fresh cream, and place in the batch freezer.
For the decoration
Mix the invert sugar, 500 ml of milk, and the Fabbri Custard Preparation in a planetary mixer. Pour the mixture into a pastry bag and refrigerate. Extract the Gelato from the batch freezer and add the crumbled puff pastry, and the previously made custard.
What are cream rolls?
This mignon pastry made with puff pastry and custard can be found in any pastry shop in Italy.
VIEW ALL THE RECIPES ON THE WEBSITE