For banana gelato:

Place milk, half the quantity of the sugar and dextrose in the pasteurizer and begin the pasteurization procedure. Mix the SMP, the rest of the sugar and base PANNA 100 FC together. When temperature reaches 45^οC add them to the pasteurizer. As long as the pasteurization is complete, add the dairy cream Lowicz 36% at cooling procedure at 45^οC. After base fermentation, add Banana fruit paste and the 100gr of milk and blend them. Pour the mix in the gelato maker and start the freezing procedure.

For Albarella gelato:

Place milk, half the quantity of the sugar and dextrose in the pasteurizer and begin the pasteurization procedure. Mix the SMP, the rest of the sugar and base PANNA 100 CF together. When temperature reaches 45^οC add them to the pasteurizer. As long as the pasteurization is complete, add the dairy cream Lowicz 36% at cooling procedure at 45^οC. After base fermentation, add the Albarella paste and blend them. Pour the mix in the gelato maker and start the freezing procedure. Fill a gelato basket with both gelato. Decorate with Don Giovanni variegate from TORRONALBA.