FIORDILATTE & PEACH ICE FRUIT
Ingredients
| water | g 2500 |
| JOYQUICK PESCA GIALLA | g 1250 |
Preparation
Combine JOYQUICK and water using an immersion blender.
Pour mixture in a suitable silicone mould.
Put in a blast chiller until fully hardened.
Ingredients
| milk | g 3000 |
| JOYQUICK FIORDILATTE | g 1000 |
Preparation
Combine JOYQUICK and milk using an immersion blender.
Allow to rest for 10-15 minutes.
Pour the mixture into a batch freezer and leave until the preparation is complete.
Place the gelato into an ice-cream container and level the surface.
Remove the top ice from the silicone mould and place it onto the gelato.
Put into a blast chiller for at least 10 minutes.
Remove from the blast chiller and finish with DOBLA CURLS YELLOW, BUTTERFLY and SPOTS PASTEL.
