Hallelujah gelato day
Difficulty level
Ingredients
| fresh full-fat milk (3,5% fat) | g 2250 |
| liquid cream | g 220 |
| Sucrose | g 550 |
| JOYPLUS PROSOFT | g 70 |
| JOYBASE LEGGERA 100 | g 250 |
| JOYPASTE GIANDUIA AMARA | g 360 |
Preparation
In a jug insert milk, cream, sucrose, joyplus prosoft, joybase leggera f 100 and mix. Add joypaste gianduia amara and mix. Leave to rest for a few minutes and pour into the batch freezer
Ingredients
| RENO X FONDENTE | To Taste |
| GRANELLA DI NOCCIOLA | To Taste |
| NOCCIOLE INTERE TOSTATE | To Taste |
Preparation
Melt Reno X Fondente and add toasted hazelnuts and chopped hazelnuts and use it to ripple the gianduia gelato.
Decorate tub with chocolate Reno X dark, toasted and chopped hazelnuts, dobla lace flower white assortment.
