We should think of some dessert sauces for the Chaellenge sauces. In addition to a fruity tropical variant - the Badita di Coco sauce - I have of course also come up with a chocolate variant.
I made a gianduja nut sauce from the small, melt-in-the-mouth Italian bites that taste very good even in non-liquid form.
The sauce is already creamy and full-bodied, delicately melting. Splendid
If you buy gianduja in small golden pieces, then wrap the necessary amount out of the paper
Put all the ingredients in a saucepan (or a boiling mixing bowl / food processor) and heat
Bring the sauce to the boil a little
Mix well once more. I either use a hand blender or mix in the boiling food processor
Fill the sauce either in a measuring bottle or in a screw-top jar
Store refrigerated
if it gets too thick after a few days, maybe put something in hot water.
The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit
By Claudia Kraft
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