milk |
2600g |
liquid cream |
150g |
Sucrose |
550g |
JOYPASTE BISCOTTO PREMIUM |
50g |
JOYBASE PASSION SA 100 |
260g |
CHIACCHIERE |
370g |
JOYPLUS PROSOFT |
70g |
NOBEL CARAMEL |
qb |
GELATO PREPARATION
Ingredients
milk
2600g
liquid cream
150g
Sucrose
550g
JOYBASE PASSION SA 100
260g
CHIACCHIERE
370g
70g
Preparation
Put milk, cream, sucrose, joyplus prosoft, joybase passion sa 100 in a jug and mix. Add joypaste premium biscuit and chiacchiere. Let it rest for a few minutes and pour into the batch freezer.
Ingredients
Preparation
Melt NOBEL CARAMEL and pour it over the gelato. Spread it with a spatula to create a stracciatella effect.
You can also choose NOBEL PISTACHIO or other products from the Nobel range (discover them here).
Final composition
Decorate with Nobel Caramel and chocolate decorations: Dobla Lace Butterfly Dark and Dobla Tornado White Dark.
You can also decorate your ice cream tray with Chiacchiere (discover the recipe here)
Laura Di Modugno
Gelato Maker
Irca group Gelato Maker
