|
|
1000g |
JOYPASTE PESTO DI PISTACCHIO |
120g |
IRCA GENOISE CHOC |
1000g |
eggs |
700g |
water |
200g |
Variegato Mandarino di Ciaculli CESARIN |
|
JOYCREAM PISTACCHIO ICE |
100g |
JOYCOUVERTURE EXTRA CHOC WHITE |
100g |
GELATO PREPARATION
Ingredients
1000g
Preparation
add to mixeture JOYPASTE PESTO DI PISTACCHIO and mix.
Put it inside the batch freezer.
SPONGE CREATION
Ingredients
IRCA GENOISE CHOC
1000g
eggs
700g
water
200g
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.
