PESTO DI MANDORLA E MIELE
Ingredients
| g 1000 | |
| JOYPASTE PESTO DI MANDORLA | g 125 |
Preparation
Add JOYPASTE PESTO DI MANDORLA to white base, mix and put in the batch freezer.
Ingredients
| JOYCOUVERTURE GIANDUIOTTO | To Taste |
| roasted almonds | To Taste |
Preparation
Extract half of gelato and put inside in a mold madeleine shape and put in shock freezer.
Glaze rosted almond with JOYCOUVERTURE GIANDUIOTTO, previously heated to 35°.
Ingredients
| JOYTOPPING MIELE | To Taste |
Preparation
Extract the other part of gelato and put it in shock freezer.
Unmold and put on top of the tub.
Decorate with JOYTOPPING MIELE, flakes almond and covered almond.
