Ingredients
80 g Fiordilatte gelato
30 ml dark rum
20 ml Salted Caramel Mixybar Syrup
5 ml Salted Butter Caramel Gourmet Sauce (garnish)
120 g ice (crushed/cubes)
Preparation
Place the ingredients in a blender and blend for 30 seconds to obtain a smooth and liquid drink. Pour into a fantasy/hurricane glass after garnishing the rim with Fabbri Gourmet Sauce. Garnish and serve with a smile.