latte |
panna |
Saccarosio |
JOYPASTE BISCOTTO PREMIUM |
JOYBASE PASSION SA 100 |
CHIACCHIERE |
JOYPLUS PROSOFT |
NOBEL CARAMEL |
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)
