Miscela base, gelato |
JOYPASTE PESTO DI PISTACCHIO |
IRCA GENOISE CHOC |
uova |
acqua |
Variegato Mandarino di Ciaculli CESARIN |
JOYCREAM PISTACCHIO ICE |
JOYCOUVERTURE EXTRA CHOC WHITE |
GELATO PREPARATION
Ingredients
1000g
Preparation
add to mixeture JOYPASTE PESTO DI PISTACCHIO and mix.
Put it inside the batch freezer.
SPONGE CREATION
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at high speed.
Ingredients
Variegato Mandarino di Ciaculli CESARIN
Preparation
in a mold add chocolate sponge, gelato pesto di pistacchio and like variegated CESARIN MANDARINO CIACULLI and close with other gelato. Put gelato cake in a shock freezer.
FINAL COMPOSITION
Ingredients
Preparation
Unmold cake and decorate it with top ice composed by JOYCREAM PISTACCHIO ICE E JOYCOUVERTURE EXTRA CHOC WHITE previously frozen.
Decorate with DOBLA SPIRAL DARK (77051), whole and grains pistachio.
