Crema di Santa Fina®

RECIPE from "Segreti e virtù di una passione chiamata gelato artigianale" (Secrets and virtues of a passion called homemade ice-cream) by Luca Caviezel and Luciana Polliotti - Duck Ed.
Sergio Dondoli Gelateria di "Piazza" - San Gimignano, gives us one of his recipes bound to the territory.
Preparation: You start with a good egg cream, add saffron pistils (as needed) and then, at will, fresh pine-seeds while whisking and caramel-coated pine-seeds while extracting.
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