PEACH MELBA FROZEN DESSERT
FRUIT FROZEN DESSERT
Difficulty level
FRUIT FROZEN DESSERT
Ingredients
| BISCUIMIX | g 500 |
| eggs - at room temperature | g 300 |
| water | g 300 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment at high speed for 8-10 minutes.
Spread the whipped mixture into 1cm thick layers onto parchment paper sheets and bake for a short time at 220-230°C (closed valve).
Ingredients
| liquid cream 35% fat | g 250 |
| TENDER DESSERT | g 70 |
| JOYPASTE LAMPONE | g 25 |
Preparation
In a planetary mixer with a whisk attachment, whip cream and TENDER DESSERT until soft peaks form.
Combine the flavouring paste by hand, using a spatula, until you the texture is homogeneous.
Fill a 8cm diameter hemispherical silicone mould.
Put into the blast chiller at -30°C.
When frozen, remove the hemispheres from the moulds.
Ingredients
| liquid cream 35% fat | g 1000 |
| TENDER DESSERT | g 270 |
| JOYPASTE PESCA | g 80 |
Preparation
In a planetary mixer with a whisk attachment, whip cream and TENDER DESSERT until soft peaks form.
Combine the flavouring paste by hand, using a spatula, until you the texture is homogeneous.
Ingredients
| JOYFRUIT PESCA | To Taste |
Ingredients
| JOYCOUVERTURE FRAGOLA - heated to 30°C | To Taste |
Use a 16cm diameter hemispherical silicone mould and fill it for 3/4 of its volume with the peach frozen dessert.
Cover with the raspberry dessert.
Spread a veil of JOYFRUIT and close with a disc of biscuit.
Put in the blast chiller at -18°C.
Remove from mould, cover with JOYCOUVERTURE and decorate with some fruit.
Store in the freezer at -18°C.
