Whole Milk |
1l |
Joybase Cioccolato 150 |
140g |
Sugar |
330g |
Joyplus Prosoft |
30g |
Joycream Dubai Pistacchio |
qb |
Joycouverture Extra Choc Milk |
qb |
Toasted kataifi Pastry |
qb |
Preparation
Ingredients
Whole Milk
1l
Sugar
330g
30g
Preparation
- Mix the warm whole milk in a jug with the remaining ingredients, pre-mixed in a bowl. Let it rest for approximately 30 minutes.
- Prepare a sheet (using a silicone mat or baking paper) the same size as the Joycouverture Extra Choc Milk tub.
- Pour the mixture into the batch freezer and layer the center with Joycream Dubai Pistachio.
- Complete the tub by extracting and leveling the remaining gelato, leaving about 1 cm from the rim. Blast chill for approximately 5 minutes.
Decoration
Ingredients
Preparation
- Pour a layer of Joycream Dubai Pistachio and, after 2 minutes in the blast chiller, place the Joycouverture Extra Choc Milk sheet on top.
- Break the surface of the chocolate sheet using a spatula. Blast chill for approximately 5 minutes.
- Decorate as desired with toasted kataifi pastry.
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.
