GELATO PREPARATION
Ingredients
750g
Preparation
Mix 2L of Alpro Barista Avena For Professional with 750g Joylife Vegan Pro.
Add Joypaste Vaniglia bianca and let it rest for 30 minutes.
Put in the blast chiller.
STICK PREPARATION
Ingredients
Preparation
With a pastry bag fill half of the silicon moulds and place in the centre a small amount of JOYFRUIT LAMPONE.
Close withgelato and insert the stick.
Place into the blast chiller and bring to -40°C.
FINAL COMPOSITION
Ingredients
Preparation
Heat JOYCOUVERTURE EXTRA CHOC DARK A 30°.
Remove sticks from the moulds and cover with dark chocolate.
