HAZELNUT ICE-CREAM ON A STICK
![](/IRCA/Recipes/image/22712/image-thumb__22712___auto_b492ef3e91c9043ccd499cc4b73eae8d/1456498328_steccati_nocciola.jpg)
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 |