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.