WATER |
RASPBERRY PUREE |
JOYLIFE PURAFRUTTA VEG |
JOYCREAM FRANUí MILK |
JOYCREAM FRANUí WHITE |
JOYCOUVERTURE EXTRA CHOC MILK |
JOYCOUVERTURE EXTRA CHOC WHITE |
FRANUí BON BON |
PREPARATION
Ingredients
water
1000g
raspberry puree
2000g
bon bon Franuí
qb
Preparation
- Pour water into a jug with 2 kg of sugar-free raspberry puree. Add Joylife Purafrutta Veg and blend until completely dissolved, then let it rest for 30 min.
- Churn and variegate half of the tub with Joycream Franuí Milk, leveling it on the surface.
- Evenly add the previously heated Joycouverture Extra Choc Milk and White.
- Close the tub with the gelato to about 1.0–1.5 cm from the rim and place it in the blast freezer for 5 min.
- Add a layer of Joycream Franuí White and blast freeze for 5–6 min.
- Pour a layer of Joycouverture Extra Choc White (100–130 g), level it, then add the layer of Joycouverture Extra Choc Milk and freeze at -20 °C for 3 min.
DECORATION
Break the coating by lifting some slabs and decorate with Franuí Frozen bon bons cut in half.