Beef tartare, pears and Dijon mustard gelato
Cook the potatoes and blend to a purée. Mix with the mustard, base and water at room temperature. Place the mixture into the batch freezer. Remove the gelato from the batch freezer when it reaches...
Ingredients
- 1 kg Gourmet Gelato Base
- 2.3 kg water
- 600 g boiled potatoes
- 200 g Dijon mustard
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