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water |
2200g |
JOYQUICK NOIR PEROU |
1800g |
JOYCAFFE' GRANGUSTO |
120g |
SORBET
Ingredients
Preparation
Add to boiling water all the remaining ingredients, then mix using an immersion blender.
Leave to rest for 10-15 minutes.
Pour the mixture into a batch freezer and leave until the preparation is complete.
MARBLEIZATION
Take out the gelato, add JOYCREAM WHITE CROCK and stir with a spatula, in order to create a marble effect.
