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. 

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. 

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.