PESTO DI NOCCIOLA E LAMPONE
Ingredients
| g 1000 | |
| JOYPASTE PESTO DI NOCCIOLA | g 125 |
Preparation
Add JOYPASTE PESTO DI NOCCIOLA to white base, mix and put in the batch freezer.
Ingredients
| JOYFRUIT LAMPONE |
Preparation
Extract half of gelato and put inside in a mold with round shapes and put in shock freezer.
Extract the other part of gelato and put it in shock freezer.
Pour on top JOYFRUIT LAMPONE.
Unmold and put on top of the tub.
Decorate with fresh rasperry, whole and grains hazelnut.
