white base |
4000g |
JOYPASTE BISCOTTO PREMIUM |
200g |
liquid cream 35% fat |
200g |
JOYCREAM CHOCOBISCOTTO GLUTEN FREE |
qb |
ICE CREAM
Ingredients
Preparation
- Add JOYPASTE BISCOTTO PREMIUM to the base mixture, mix with an immersion mixer and whisk.
- Decorate with chopped pistachios.
Final composition
- Decorate the ice cream with GLUTEN FREE JOYCREAM CHOCOBISCOTTO.
Marco Orfei
Gelatiere
This master Gelato maker has owned one of his hometown’s most popular ice-cream parlours for many years!
