facebook-tracking-pixelIRCA | HAZELNUT ICE-CREAM ON A STICK
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Ingredients

liquid cream 35% fat g  1.000
TENDER MIX g 300
JOYPASTE NOCCIOLA PIEMONTE g 60-80

Preparation

Add TENDER DESSERT/TENDER MIX to the cream and whip in a planetary mixer. Add the hazenut paste and mix. With a pastry bag, fill the special silicone moulds for ice-cream on a stick by half and place a small amount of NOCCIOLATA ICE in the center. Close with the hazelnut soft ice-cream and insert the stick. Put into the blast freezer and bring to a temperature of -40°C. Remove quickly from the moulds and cover with JOYCOUVERTURE GIANDUIOTTO previously heated to 35°C. Decorate the surface as you wish.

Ingredients

NOCCIOLATA ICE To Taste

Preparation

Remove quickly from the moulds and cover with JOYCOUVERTURE GIANDUIOTTO previously heated to 35°C.
Decorate the surface as you wish.

Ingredients

JOYCOUVERTURE GIANDUIOTTO To Taste