Zabaglione Delight

Ingredients for 60 portions:
- 2 bags Ginos “Bianco Fiocco” preparation (COD. 09112),
- 2 liters of milk,
- 1 liter of water,
- 400 g Ginos Zabaglione Doppia Crema (COD. 09204).

Garnish:
- 1 cereal biscuit,
- Almond brittle to taste (COD. 09125),
- Chocolate slivers to taste,
- Ginos chocolate topping (COD. 09301).


  1. Mix together the “Bianco Fiocco”, the milk, the water and the zabaglione Doppia Crema with a immersion blender.
  2. Pour the mixture in the frozen machine.
  3. After 40 minutes the cream is ready to be served.
  4. Crumble a cereal biscuit and create a thin layer of crumbles at the bottom of the cup.
  5. Cover it with the cream ice-cream and garnish it with a brittle piece, some chocolate slivers and chocolate topping.

Code
09-160
Packaging
500g/busta
Box
6 buste
Shelf life
24 mesi
Portions per bag
sec. uso
preparato in polvere
Code
09-153
Packaging
250g/busta
Box
16 buste
Shelf life
36 mesi
Portions per bag
15 porzioni
preparato in polvere
Code
09-204
Packaging
1/1 Barattolo PE
Box
2 confezioni
Shelf life
36
Net weight
1 KG a barattolo
Portions
100 g/l
Code
09-301
Pcs./box
3
Box
3 bottiglie
Shelf life
24-48
Net weight
1 KG
Portions
sec. uso