Pure unsweetened hazelnut paste flavours the hazelnut half of our Tartufo di Pizzo gelato.
Pure unsweetened hazelnut paste flavours the hazelnut half of our Tartufo di Pizzo gelato.
Pure hazelnut paste is made by finely grinding hazelnuts to a smooth paste. Roasted versions bring a toasted hazelnut flavour to gelato and creams. Choose an unsweetened paste made only from hazelnuts, keeping the sugar in the recipe separately measured.
Divide the cooked gelato base equally by weight. Whisk 42 g paste into one half until evenly blended, then cool and chill it as the recipe directs. Keep the chocolate half separate before churning the two flavours.
Our Tartufo di Pizzo pairs hazelnut gelato with chocolate gelato around a cocoa centre. The paste belongs only to the hazelnut mixture; the cocoa for the other flavour has its own quantity and bowl.
Use 42 g paste for the full eight-dessert batch, or 84 g for a double batch. After churning, each dessert receives 60 g hazelnut gelato. That is the weight of the finished gelato portion, not an additional 60 g of paste.
Look for 100% hazelnuts. Sweetened praline, hazelnut cream and chocolate-hazelnut spread do not match this ingredient. Whole or chopped nuts also do not supply the ready-made smooth paste measured here.
Follow the container’s storage and after-opening directions. Use a clean spoon, close the container after measuring and keep water and other ingredients out of the remaining paste.
No. Use 100% hazelnut paste with no added sugar, rather than a sweetened praline mixture.
No. The 42 g flavours the hazelnut half of the complete base. Each dessert later receives 60 g of that hazelnut gelato.
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