JOYFULL MANDARINO |
acqua |
JOYCREAM PISTACCHIO CROCK |
JOYCOUVERTURE PISTACCHIO |
granella di pistacchio |
GELATO PREPARATION
Ingredients
JOYFULL MANDARINO
1800g
water
2200
Preparation
Mix JOYFULL MANDARINO with water, mix with hand blender, let the mixture rest for some minutes and put in the batch freezer.
GELATO CAKE CREATION
Ingredients
Preparation
in a mold put mandarin sorbet for half, fill with small layer of JOYCREAM PISTACCHIO CROCK and close with another layer of sorbet. put in shock freezer until harder.
COVER PREPARATION
Ingredients
chopped pistachios
50g
Preparation
Warm JOYCOUVERTURE PISTACCHIO at 35° and add pistachio grains.
Final composition
Dip cake sorbet in pistachio cover for half and put pistachio grains on the edge.
Decorate with whole pistachio, TUTTAFRUTTA ARANCIA, SPIRAL DARK DOBLA and DAISY DOBLA.
