A collection of recipes to try out for successful, delicious, and modern desserts. Each recipe was created exclusively for Bussy by Master Pastry Chefs or Gelato Makers, selecting products from more than 100 Bussy wafer proposals.
Semifreddo Sherazade in Cannolo Croccante e Cuore di Caffelatte
Bussy in collaborazione con il Maestro pasticcere Alessandro Racca presenta una deliziosa ricetta con i nuovi Cannoli Delizia LateKafè
Cannolo Mignon Val di Noto with hints of Kumquat
A new original recipe, created exclusively for Bussy by Master Pastry Chef Alessandro Racca.
Ganache Grand Cru allo Zenzero e Ribes Fresco
Un abbinamento sfizioso fra la cremosità della ganache e la freschezza del ribes, perfetto per farcire i croccanti cannoli in cialda arrotolata.
Single-serving Kikera Riso with mango
The crunch of the wafer combined with soft gelato to create a delicious dessert to amaze your clients.
Soft yogurt gelato with forest fruit composte and wafer Amour, Kikera Arlecchino with fior di latte gelato and strawberry cover.
Passion Fruit Glass
Soft fior di latte gelato with passion fruit sauce, decorated with Le Cialdine.
"Kissed" Kikere Cacao with ecuador 75% chocolate whipped semifreddo.
Cannoli 19/10 filled with pistachio and chocolate ice cream, covered with chocolate and nuts.
Cannoli 19/5 filled with raspberry, ginger and beetroot cream, garnished with white or strawberry-flavoured chocolate shaving.
Kikera Amaretto filled with whipped chestnut cream, decorated with candied chestnut and isomalt strands.
Ciokkolone filled with white ganache cream, covered with chocolate and decorated with cocoa and fruit nibs.
Ciokkolone filled with soft dark gianduja ice cream, coated with milk chocolate gianduja and praline-coated cocoa nibs.
Trottole filled with pistachio, raspberry or vanilla sauce, soft soya fior di latte ice cream, covered with a dairy-free white and dark chocolate coating, raspberry topping with crumbled meringues and crispy red berry pieces, dark gianduja chocolate and chopped pistachio nuts.
Cannoli 19/5 filled with lemon, pineapple and blood orange soft sorbet, finished with the lemon, raspberry and mango coatings, and decorated as desired.
Soft tropical lime and cachaca ice cream decorated with Yoggjfrù.
Small soft chocolate glass with chocolate sauce, decorated with Cialde a Cuore e Ventagli Wafercacao.