INGREDIENTS PER 8 PEOPLE
milk, 3.5 fl oz
cocoa, 3 oz
pink sea salt, 1.2 oz
rapè almonds, 3 oz
cream, 7 fl oz
Beat the cream in a bowl together with the cocoa powder, pour into the drum of the gelato machine, combining milk and let work for 40 minutes.
Add the almond rapè or chopped almonds and grounded salt.
Let rest for 40 minutes in the freezer.
Pour into cups, combine with salt and rapè almonds to decorate.
Special flavors will accompany the tasting of this gelato: cocoa bitter taste will be followed by the sour taste of pink salt, ending with a sweet note given by the round taste of almonds.
Thanks to Angolo Cottura.