latte fresco intero |
panna |
Saccarosio |
JOYPLUS PROSOFT |
JOYBASE LEGGERA 100 |
JOYPASTE GIANDUIA AMARA |
RENO X FONDENTE 54,5% |
GRANELLA DI NOCCIOLA |
NOCCIOLE INTERE TOSTATE |
GELATO PREPARATION
Ingredients
fresh full-fat milk (3,5% fat)
2250g
liquid cream
220g
Sucrose
550g
70g
250g
Preparation
In a jug insert milk, cream, sucrose, joyplus prosoft, joybase leggera f 100 and mix. Add joypaste gianduia amara and mix. Leave to rest for a few minutes and pour into the batch freezer
VARIEGATO PREPARATION
Ingredients
Preparation
Melt Reno X Fondente and add toasted hazelnuts and chopped hazelnuts and use it to ripple the gianduia gelato.
Final composition
Decorate tub with chocolate Reno X dark, toasted and chopped hazelnuts, dobla lace flower white assortment.
