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Ingredients

White base g 3000
JOYPASTE CREMA PASTICCERA g 200

Preparation

Add JOYPASTE CREMA PASTICCERA to the white base and mix. 

Put in the batch freezer.

Ingredients

JOYCREAM LEMONBISCOTTO To Taste

Preparation

Extract half of gelato and put inside JOYCREAM LEMONBISCOTTO. 

Extract the other part of gelato and put it in shock freezer.

Ingredients

JOYCREAM LEMONBISCOTTO To Taste
pine nuts To Taste
GRANELLA DI BISCOTTO

Preparation

Pour on top JOYCREAM LEMONBISCOTTO.

Otherwise fill silicon mold with JOYCREAM LEMONBISCOTTO and put in shock freezer until cool.

Remove the insert from the silicon mold and lay it on the surface of gelato.

Decorate the surface with pine nuts, GRANELLA DI BISCOTTO and DOBLA CHOCOLATE LEMON LID (77453).

Laura Di Modugno
Laura Di Modugno

Gelato Maker

Recipe created for you by Laura Di Modugno