White base |
4.000g |
JOYPASTE DULCE DE LECHE |
160g |
TOTAL |
4.160g |
JOYCREAM CARAMEL FLEUR DE SEL |
qb |
Procedure
Ingredients
Preparation
Add JOYPASTE DULCE DE LECHE to the white base, mix with a hand blender and put into the batch freezer. Variegate with JOYCREAM CARAMEL FLEUR DE SEL.
