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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).
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