Wafernut Noir
Intermediate level
Recipe for making a tub of Wafernut Noir gelato. (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 Frollino |
25g |
Joypaste Nocciola Italia |
80g |
Sugar |
90g |
Joycream Wafernut Noir |
qb |
Joycream Nocciolata Bianca |
qb |
Wafer alla Nocciola e Cacao |
qb |
Preparation
Ingredients
White Base Passion SA Double
500g
Whole Milk
305g
Sugar
90g
Preparation
- Mix the PASSION SA DOUBLE White Base (find out here how to prepare it) together with the remaining ingredients in a jug. Let the mixture rest for about 30 minutes.
- Pour into the batch freezer and ripple through the center with both Joycream Nocciolata Bianca and Joycream Wafernut Noir.
- Fill the tub by extracting all the gelato from the batch freezer, shaping it as desired. Blast chill for approximately 2–3 minutes.
Decoration
Ingredients
Preparation
- Decorate the top with both Joycream Nocciolata Bianca and Joycream Wafernut Noir.
- Garnish as desired with hazelnut and cocoa-flavoured wafers. Place in the blast chiller for a further 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.
