Hiposoya (Soy base) - gelato powder preparation
Soy-based low fat gelato base. Ideal for milk intolerants and soy amateurs.
Italian Gelato Recipe: 400gr Hiposoya, 1000gr skimmed milk or water
Work the above ingredients cold. It is not necessary to add the other ingredients until the preparation is complete; other ready to use fat free products can be used to create other flavors. For best results, wait about 30 minutes before churning/batch freezing the mixture. Confectionery Perfection through Elenka.