BLACK CHERRY AND CARAMEL ICE CREAM ON STICK
Ingredients
| TENDER DESSERT - or TENDER MIX | g 300 |
| liquid cream 35% fat | g 1000 |
| JOYFRUIT AMARENA INSTINCT | To Taste |
Preparation
Add TENDER DESSERT/TENDER MIX to the cream and whip in the planetary mixer.
With a pastry bag fill half of the silicon moulds and place in the centre a small amount of JOYFRUIT AMARENA INSTINCT.
Close with the semifreddo and insert the stick.
Place into the blast chiller and bring to -40°C.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Heat at 35°C.
Quickly unmould and cover with caramel glaze.
Decorate the surface with Dobla decorations.
