Wafernut Blanc
Intermediate level
Recipe for preparing a tub of Wafrnut Blanc. (1kg)
This recipe includes the preparation of the PASSION SA DOUBLE WHITE BASE — find out here how to make it.
White Base Passion SA Double |
500g |
Whole Milk |
305g |
Joypaste Nocciola Italia |
90g |
Sugar |
85g |
Joyplus Prosoft |
20g |
Joycream Wafernut Blanc |
qb |
Hazelnut Wafer |
qb |
Preparation
Ingredients
White Base Passion SA Double
500g
Whole Milk
305g
Sugar
85g
20g
Preparation
- Blend the Passion SA Double White Base with the remaining ingredients in a jug. Let it rest for about 30 minutes.
- Pour the mixture into the batch freezer and ripple through the center with Joycream Wafernut Blanc.
- Complete the tub by extracting all the gelato from the batch freezer, shaping it as desired. Blast chill for approximately 2–3 minutes.
Decoration
Ingredients
Hazelnut Wafer
qb
Preparation
- Decorate the top with Joycream Wafernut Blanc.
- Garnish as desired with hazelnut-flavored wafers. Place in the blast chiller for an additional 2 minutes.
Emanuele Arceci
Ice cream maker
Gelato artisan for IRCA Group with over 20 years of experience. Born in Emilia-Romagna, Joygelato Ambassador in Italy and internationally.
