White Hazelnut
Intermediate level
Recipe to prepare a tub of White Hazelnut gelato.
This recipe involves preparing the White Base Passion SA Double — find out here how to make it.
White Base Passion SA Double |
500g |
Whole Milk |
270g |
Joypaste Pesto di Nocciola |
100g |
Joypaste Frollino |
30g |
Sugar |
80g |
Joyplus Prosoft |
20g |
Salt |
1g |
Joycream Nocciolata Bianca |
qb |
Nocciole Intere Tostate |
qb |
Chocolate flakes |
qb |
Preparation
Ingredients
Whole Milk
270g
Sugar
80g
20g
Salt
1g
Preparation
- Blend all the ingredients in a jug together with the Passion SA Double White Base (find out here how to prepare it). Let the mixture rest for about 30 minutes.
- Pour into the batch freezer and layer in the middle with Joycream White Nocciolata.
- Complete the tub by extracting and leveling the remaining gelato, leaving about 1 cm from the rim. Then blast chill for approximately 5 minutes.
Decoration
Ingredients
Preparation
- Pour a layer of Joycream White Nocciolata and place in the blast chiller for 5–6 minutes.
- Decorate as desired with Whole Roasted Hazelnuts and chocolate flakes.
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.
Crafted using IRCA Group professional solutions
GELATO
JOYGELATO
JOYCREAM NOCCIOLATA BIANCA
PASTRY
IRCA
NOCCIOLE INTERE TOSTATE
GELATO
JOYGELATO
JOYPLUS PROSOFT
GELATO
JOYGELATO
JOYPASTE PESTO DI NOCCIOLA ITALIA
GELATO
JOYGELATO
JOYBASE PASSION S.A. 100 8
GELATO
