{"id":565,"date":"2023-10-23T14:00:16","date_gmt":"2023-10-23T11:00:16","guid":{"rendered":"https:\/\/angeo.com.cy\/?post_type=recipe&#038;p=565"},"modified":"2023-10-23T14:03:01","modified_gmt":"2023-10-23T11:03:01","slug":"nocciola-gelato-with-brunella-nocciola","status":"publish","type":"recipe","link":"https:\/\/angeo.com.cy\/recipe\/nocciola-gelato-with-brunella-nocciola\/","title":{"rendered":"Nocciola Gelato with Brunella Nocciola"},"content":{"rendered":"\n<h5 class=\"wp-block-heading\">Step 1<\/h5>\n\n\n\n<p>In a mixing bowl, add the white base, the dextrose and the hazelnut paste.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Step 2<\/h5>\n\n\n\n<p>Use an immerse mixer to thoroughly mix the base until it&#8217;s evenly distributed. Make sure it&#8217;s well blended.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Step 3<\/h5>\n\n\n\n<p>&#8220;When you&#8217;re ready to make gelato, pour the mixture into your ice cream maker.<br>Churn the gelato according to your ice cream maker&#8217;s instructions. It will thicken and increase in volume as it freezes and incorporates air.&#8221;<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Step 4<\/h5>\n\n\n\n<p>Garnish the gelato with the brunella nocciola and some crushed or whole hazelnuts.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Step 5<\/h5>\n\n\n\n<p>Store the gelato in the freezer for a few hours to firm it up for a scoopable consistency.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Step 1 In a mixing bowl, add the white base, the dextrose and the hazelnut paste. 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