1 kg Gourmet Gelato Base 2 kg water 600 g caprino goat’s cheese 400 g smoked salmon 50 g chives 20 g lemon zest
Mix the salmon with the caprino, chives and lemon zest. 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. Presentation Make a crumble by mixing: 100 g pastry flour, 80 g grated Parmesan, 50 g blitzed hazelnuts, 60 g butter, a pinch of salt and black pepper. Roll it out onto baking paper and bake for 12 minutes at 160°C. Serve with fresh salmon and gelato.
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