Ingredients: Chocopraline Lime
Preparation: Chocopraline Lime
Mix the Chocogelato, the dextrose with the hot water and mix with immersion blender for ± 2 mins. Cool down the gelato mix and when cold add the lime juice. Pour into batch freezer and start churning. When the gelato is ready take it out and mix with grated lime zest and Callebaut Crispearls White. Sprinkle the top with Callebaut Crispearls White and lime zest. Leave to rest in blast freezer to obtain more stability and better structure.