3/4 Cup Sugar (155g)
1/4 Cup Tapioca Starch (25g)
1 3/4 Tsp Salt (7g)
0.3g Xanthan Gum
3/4 Cup Almond Butter (210g)
1/2 Cup Hazelnut Oil (102g)
2 7/8 Cup Cold Water (680g)
In a medium pot, combine sugar, tapioca starch, salt and xantham gum.
Mix together using an immersion blender.
Bring the mixture to a boil while blending continuously.
Remove from heat.
To ensure a good texture, make sure the plastic wrap is touching the gelato.
Place in the freezer until ready (about 4 hours).
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