Alpro Barista Avena for professional |
2l |
Joylife Vegan Pro |
750g |
Joypaste Frollino |
140g |
Joycream Nocciovè |
qb |
Vegan cookies |
qb |
Roasted Whole Hazelnut |
qb |
Preparation
Ingredients
Preparation
- Mix 2 L of Alpro Barista Oat for Professional with 750 g of Joylife Vegan Pro.
- Add Joypaste Frollino and let the mixture rest for 30 minutes.
- Churn, then layer alternately with Joycream Nocciovè to create the variegation.
Decorazione
Ingredients
Preparation
- After layering the gelato with the variegate, spread a final layer of Joycream Nocciovè on top.
- Decorate as desired with vegan biscuits and whole toasted hazelnuts.
Emanuele Arceci
Ice cream maker
Gelato artisan for IRCA Group with over 20 years of experience. Born in Emilia-Romagna, Joygelato Ambassador in Italy and internationally.
