panna 35% m.g. |
acqua |
TENDER DESSERT |
JOYCREAM WHITE |
JOYCREAM DUBAI PISTACCHIO |
olio di girasole |
namelaka preparation
Ingredients
liquid cream 35% fat
150g
water
50g
40g
250g
liquid cream 35% fat
200g
Preparation
mix cream, water and TENDER DESSERT. Add JOYCREAM WHITE and cream, mix and leave one night in fridge.
STICKS PREPARATION
Ingredients
sunflower seed oil
10g
Preparation
Whip namelaka and dress it in a stick molds, put in a shock freezer until harder. Unmold and cover with JOYCREAM DUBAI PISTACCHIO and put again in shock freezer.
Final composition
Warm JOYCOUVERTURE EXTRA CHOC WHITE at 35° and cover sticks. Decorate with pistachio grains and DOBLA DECORATIONS.
