Loading...

CHICAGO – PEANUT BUTTER & JELLY

Loading...
(0 / 5)

From the United States, this recipe is a nostalgic childhood treat for millions of Americans.
A delicious contrast of avors where the sweetness of the strawberry jam meets the salty hints from the peanut butter cream….

Ingredients for a 4 kg tub:

  • White base 3500 g
  • Peanut Traditional Paste 400g
  • Heavy cream 100g
  • Arabeschi® Fragolissima N to taste

          Method of preparation

          • Mix together white base, heavy cream and Peanut Traditional Paste until smooth and well combined.

          • Process the mixture in the batch freezer, then garnish the gelato pan with Arabeschi® Fragolissima N.

          x

          Lost Password