Easter Egg:

Buono Bianco Ice Cream:


Milk 3lt.

Cream 100 g

Sugar 500 g

Latte Base Italo Gelato su Stecco 400 g

Buono Bianco Paste 320 g

Total 4.320 g


  1. Put the milk and cream in a jug.
  2. Weigh the dry ingredients and add to the liquids and mix.
  3. Add the buono bianco paste, mix and let it rest for a few minutes.
  4. Let it rest for a few minutes and make the ice cream.
  5. Make ice cream.
  6. Extract the ice cream from the machine and spread it with the buono bianco variegato, place the ice cream in a pastry bag and fill the silicone molds.
  7. Bring to the blast chiller until.

Chocolate to cover:


Milk chocolate 1,000 g

Sunflower oil 150 g

Cocoa butter 100 g


  1. Melt the cocoa butter and chocolate in the microwave separately, then combine.
  2. Add the oil and emulsify with a mixer.
    1. Unmold the ice cream pieces.
    2. Using a skewer, dip the ice cream piece into the chocolate and drain.Use it at a maximum of 32°C for bathing.Completion:

    Chocolate nests:

    1. Place a 60 x 40 cm baking tray in the chiller until it is very cold or a marble tray.
    2. Melt milk chocolate at 45°C and put it in a disposable pastry bag.
    3. Cut the sleeve with scissors and make threads from end to end of the plate with the chocolate.
    4. Quickly lift the chocolate with a steel spatula before it loses cold and shape it around the egg.
    5. Spray or sprinkle with gold powder.