Semifreddo
Ingredients
Preparation
Add TENDER DESSERT/TENDER MIX to the cream and whip in the planetary mixer, add JOYPASTE PESTO DI PISTACCHIO.
SWIRL
Ingredients
Preparation
Add JOYCREAM DUBAI PISTACCHIO
CHOCOLATE MILK COATING
Ingredients
Preparation
Heat JOYCOUVERTURE EXTRA CHOC MILK at 30°.
Final composition
- With a pastry bag fill half of the silicon moulds and place JOYCREAM DUBAI PISTACCHIO in the centre.
- Close with the semifreddo and insert the stick.
- Place into the blast chiller and bring to -40°C.
- Remove sticks from the moulds and cover with dark chocolate.
