Miscela base, gelato |
JOYPASTE PESTO DI NOCCIOLA ITALIA |
JOYFRUIT LAMPONE |
GELATO PREPARATION
Ingredients
1000g
Preparation
Add JOYPASTE PESTO DI NOCCIOLA to white base, mix and put in the batch freezer.
FINAL COMPOSITION
Ingredients
Preparation
Extract half of gelato and put inside in a mold with round shapes and put in shock freezer.
Extract the other part of gelato and put it in shock freezer.
Pour on top JOYFRUIT LAMPONE.
Unmold and put on top of the tub.
Decorate with fresh rasperry, whole and grains hazelnut.
