Bianco Monviso

Base for semifreddi cakes.
One product, many uses:

for semifreddi (alternative recipe):300 g Bianco Monviso + 1 lt pasteurized white base
for hot ice cream:300 g Bianco Monviso + 400 g milk + 300 gr gelato
for decoration:1000 g cream – 250 g Bianco Monviso – 250 g milk