Croccantissimo

Recipe for a tub of Croccantissimo gelato.

This recipe includes the preparation of the PASSION SA DOUBLE WHITE BASE — find out here how to make it.

White Base Passion SA Double	500g
Whole Milk	315g
Joypaste White Chocolate	125g
Sugar	50g
Joyplus Prosoft	10g
Joucream Croccantissimo	qb
Pralin Delicrisp Pistache	qb
Joycouverture Extra Choc Milk	qb
Joycouverture Extra Choc White	qb
Joycream Croccantissimo	qb

Preparation

500g

315g

125g

50g

10g

Blend the Passion SA Double White Base (find out here how to make it) with the remaining ingredients in a jug. Let it rest for approximately 30 minutes.
Prepare a pure Pralin Delicrisp Pistachio slab on baking paper or a silicone mat, sized to fit the tub.
Prepare a slab of Joycouverture Extra Choc White & Milk on baking paper or a silicone mat, sized to fit the tub.
Pour the mixture into the batch freezer, layer with Joycream Croccantissimo, and place the Pralin Delicrisp Pistachio slab on top.
Complete the tub by extracting and leveling the remaining gelato, leaving about 1 cm from the rim. Blast chill for approximately 5 minutes.

Pour a layer of Joycream Croccantissimo and place the Joycouverture Extra Choc White & Milk slab on top.
Break the surface of the slab with a spatula and place in the blast chiller for approximately 3–5 minutes.