GELATO ON A STICK - YOGHURT AND FRUIT
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In this recipe you can choose whether to prepare the fruit insert using fruit pulp or FRUTTIDOR.
RECIPE FRUIT INSERT WITH FRUTTIDOR
| FRUTTIDOR (free choice flavour) | g | 1.000 |
| JOYPLUS PROSOFT | g | 50 |
Mix FRUTTIDOR with a hand blender and add JOYPLUS PROSOFT.
RECIPE FRUIT INSERT WITH FRUIT PULP
| Fruit pulp (fresh or frozen) | g | 800 |
| Water (about 30°C) | g | 200 |
| TENDER DESSERT / TENDER MIX | g | 300 |
Mix water and TENDER DESSERT/TENDER MIX, add fruit and mix with a hand blender. Pour the mix in suitable silicone moulds and fill them by one third, then put them in a blast chiller.
RECIPE YOGHURT SEMIFREDDO
| Cream (4-5°C) | g | 800 |
| Water | g | 200 |
| TENDER DESSERT / TENDER MIX | g | 250 |
| JOYGELATO YOGHURT | g | 50-55 |
Mix cream, water, TENDER DESSERT/TENDER MIX and JOYGELATO YOGHURT and mix in a planetary mixer. Fill the remaining two thirds of the moulds using a pastry bag, insert the stick and place in a blast chiller. The ice-cream sticks can be conserved at negative temperatures (-14 o -18°C) or covered with JOYCOUVERTURE (free choice flavour), previously heated at 30-35°C. The surface can be decorated to taste.
