GELATO DUBAI CHOCOLATE
Ingredients
| g 2000 | |
| JOYPASTE COCOA INTENSE | g 140 |
Preparation
Add JOYPASTE COCOA INTENSE to white base, mix and put in the batch freeze.
Ingredients
| water | 1240 |
| salt | g 6 |
| Sucrose | g 180 |
| JOYPLUS PROSOFT | g 40 |
| JOYBASE ELITE 100 | g 140 |
| SINFONIA PISTACCHIO | g 400 |
Preparation
Heat mwater and add sucrose, JOYPLUS PROSOFT, JOYBASE ELITE 100, salt and blend.
Pasteurise to 85°C.
Add SINFONIA PISTACCHIO and put in the batch freezer.
Ingredients
| JOYCREAM PISTACCHIO CROCK | g 500 |
| PASTA KATAIFI | g 100 |
Preparation
Add pasta kataifi previously cooked with JOYCREAM PISTACCHIO CROCK.
Ingredients
| JOYCREAM MILK AND COCOA | To Taste |
Preparation
Put JOYCREAM MILK AND COCOA in a mold and leave in shock freezer until harder.
Create tub alternating gelato chocolate, variegate pistachio kataifi and sinfonia pistachio gelato.
Unmold and put on top of the tubs.
Decorate with kataifi, whole and grains pistachio.
