Miscela base, gelato |
JOYPASTE PESTO DI MANDORLA |
JOYCOUVERTURE GIANDUIOTTO |
mandorle tostate |
JOYTOPPING MIELE |
GELATO PREPARATION
Ingredients
1000g
Preparation
Add JOYPASTE PESTO DI MANDORLA to white base, mix and put in the batch freezer.
Ingredients
roasted almonds
Preparation
Extract half of gelato and put inside in a mold madeleine shape and put in shock freezer.
Glaze rosted almond with JOYCOUVERTURE GIANDUIOTTO, previously heated to 35°.
FINAL COMPOSITION
Ingredients
Preparation
Extract the other part of gelato and put it in shock freezer.
Unmold and put on top of the tub.
Decorate with JOYTOPPING MIELE, flakes almond and covered almond.
