WHITE STICK DUBAI
Difficulty level
Ingredients
| liquid cream 35% fat | g 150 |
| water | g 50 |
| TENDER DESSERT | g 40 |
| JOYCREAM WHITE | g 250 |
| liquid cream 35% fat | g 200 |
Preparation
mix cream, water and TENDER DESSERT. Add JOYCREAM WHITE and cream, mix and leave one night in fridge.
Ingredients
| JOYCREAM DUBAI PISTACCHIO | g 100 |
| sunflower seed oil | g 10 |
Preparation
Whip namelaka and dress it in a stick molds, put in a shock freezer until harder. Unmold and cover with JOYCREAM DUBAI PISTACCHIO and put again in shock freezer.
Warm JOYCOUVERTURE EXTRA CHOC WHITE at 35° and cover sticks. Decorate with pistachio grains and DOBLA DECORATIONS.
Gelato Maker
