Creamy espresso coretto

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Cut open the vanilla pod and scrape out the seeds. Bring the cream and milk to the boil. Mix the egg yolks with the sugar and stir into the hot mixture. Add the vanilla seeds and pod and heat to 82°C, stirring constantly. Mix with the remaining ingredients except for the grappa and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20°C for at least 24 hours.
(3) When needed, pour the grappa over the frozen mixture and pacotize® once with overpressure.