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Ingredients

White base g 3000
JOYPASTE MANDORLA TOSTATA g 150

Preparation

Add JOYPASTE MANDORLA TOSTATA to the white base and mix. 

Put in the batch freezer.

Ingredients

JOYCREAM PISTACCHIO CROCK To Taste

Preparation

Extract half of gelato and put inside JOYCREAM PISTACCHIO CROCK.

Extract the other part of gelato and put it in shock freezer.

Ingredients

JOYCREAM PISTACCHIO CROCK To Taste
whole roasted pistachios To Taste

Preparation

Pour on top JOYCREAM PISTACCHIO CROCK.

Otherwise fill silicon mold with JOYCREAM WAFERNUT CLAIR and put in shock freezer until cool.

Remove the insert from the silicon mold and lay it on the surface of gelato.

Decorate with PISTACCHI INTERI TOSTATI e DOBLA ROSETTE PINK WHITE SMALL.

Laura Di Modugno
Laura Di Modugno

Gelato Maker

Recipe created for you by Laura Di Modugno