Gelato with Franuí

• 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 Raspberry 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 Raspberry 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.

Break the coating by lifting some slabs and decorate with Franuí bites cut in half.