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Ice Cream ‘Galaktoboureko’ with Delipaste Nonna FABBRI

Materials


Composition
Filo pastry Gourmet, baked
Samba Filling
Nonna Filling
Filo pastry Gourmet, coated with butter

Samba Filling

Crème Samba Deluxe KOMPLET 320 g
Water 500 g
Syrup 100 g
Invert Sugar UNIGLAD 400 g
Delipaste Nonna FABBRI  35 g

 

Mix all ingredients together until they produce a homogeneous mixture.

 

Nonna Filling

Whipping Cream Excellence 35% ELLE & VIRE 1.000 g
Invert Sugar UNIGLAD 300 g
Integrattori Con Fibra FABBRI 60 g
Delipaste Nonna FABBRI 100 g

 

In a cold mixing bowl, mix all ingredients together using the whisk until fluffy.

 

‘Nest’/Cover with Filo pastry Gourmet

Filo pastry Gourmet, for the ‘nest’ 8 pieces
Filo pastry Gourmet, to close 8 pieces
Fermente Special Butter BEURALIA 100 g

 

In a cooking ring, adjusted to the desired size, create a ‘nest’ using 8 pieces of Filo pastry Gourmet, coated with butter. Then bake and moisten with syrup of 33-35 gradε.

To close, use another 8 pieces of Filo pastry Gourmet, coated with butter and cut out in the same diameter as that of the ‘nest’. Bake and moisten with cold syrup.

 

Finishing

Fill the ‘nest’ with Samba cold cream Filling and garnish with Nonna Filling.

Close the ‘nest’ with Filo pastry Gourmet and decorate with some cinnamon and icing sugar.