Cream 35% m.f. |
620g |
Whole Milk |
150g |
Tender Mix |
230g |
Joypaste Vaniglia 1919 |
20g |
Joygelato Cocco |
50g |
Joyfruit Mango |
qb |
Joycream Crystal Mango |
900g |
Joycouverture Extra Choc White |
100g |
Mango couverture |
qb |
Coconut semifreddo base
Ingredients
Cream 35% m.f.
620g
Whole Milk
150g
230g
Joypaste Vaniglia 1919
20g
50g
Preparation
- Pour the cream and milk specified in the recipe into a narrow, tall jug.
- Add the vaniglia 1919 and Joygelato Cocco.
- Blend with an immersion blender until a smooth mixture is obtained.
- Pour the mixture into suitable molds previously fitted with sticks inside.
- Prepare the Joyfruit Mango in a piping bag for insertion.
- Pour the variegato when the mixture (base - stick tender mix) is still creamy.
- Smooth out any excess with a spatula and place in the blast chiller for about 30 minutes.
- Remove the sticks and dip them in the previously prepared Mango coating.
Mango couverture
Ingredients
Preparation
Melt the Joycouverture Extra Choc White and mix it together with the Joycream Crystal Mango.
Final Composition
Ingredients
Mango couverture - Previously prepared
qb
Preparation
- Remove the sticks and dip them in the previously prepared Mango coating.
- Do a revision in the Joycouverture Extra Choc White (colored yellow) as a double covering.
- Wait for complete crystallization in the display case at -13°C and store them in a vertical display case at -20°C.
- TIP: Joycream Crystal Mango should be mixed with 15% of Joycouverture Extra Choc White.
Emanuele Arceci
Ice cream maker
Gelato artisan for IRCA Group with over 20 years of experience. Born in Emilia-Romagna, Joygelato Ambassador in Italy and internationally.
