White base |
3000g |
JOYPASTE VANIGLIA BIANCA |
60g |
JOYCREAM DARK |
qb |
PREPARATION FLAVOURED BASE
Ingredients
White base
3000g
Preparation
Add JOYPASTE VANIGLIA BIANCA to the white base, mix with a hand blender.
Put in the batch frezer.
VARIEGATE
Ingredients
Preparation
Extract half of the ice cream and mix with NOCCIOLATA ICE CROCK.
Remove the remaining ice cream and put in blast chiller for about 3 minutes.
Pour over the surface of the other NOCCIOLATA ICE CROCK.
Decorate the surface with hazelnut grains.
FINAL COMPOSITION
Ingredients
Preparation
Decorate with JOYCREAM DARK, TUTTAFRUTTA PERA CESARIN and DOBLA CHOCOLATE PEAR SILHOUETTE 77909.
