Ingredients: Ruby Stracciatella
Preparation: Ruby Stracciatella
Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning.
When the gelato leaves the batch freezer, fill half the gelato container and mix with Callebaut® Ice Chocolate ruby RB1. Fill the rest of the gelato container with gelato and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in the blast freezer for a few mins.