GELATO ON A STICK - YOGHURT AND FRUIT

In this recipe you can choose whether to prepare the fruit insert using fruit pulp or FRUTTIDOR.

RECIPE FRUIT INSERT WITH FRUTTIDOR

Mix cream, water, TENDER DESSERT/TENDER MIX and JOYGELATO YOGHURT and mix in a planetary mixer. Fill the remaining two thirds of the moulds using a pastry bag, insert the stick and place in a blast chiller. The ice-cream sticks can be conserved at negative temperatures (-14 o -18°C) or covered with JOYCOUVERTURE (free choice flavour), previously heated at 30-35°C. The surface can be decorated to taste.