DUBAI CHOCOLATE STICK
Ingredients
| TENDER DESSERT | g 300 |
| liquid cream 35% fat | g 1000 |
| JOYPASTE PESTO DI PISTACCHIO | g 100 |
Preparation
Add TENDER DESSERT/TENDER MIX to the cream and whip in the planetary mixer, add JOYPASTE PESTO DI PISTACCHIO.
Ingredients
| JOYCREAM PISTACCHIO CROCK | g 500 |
| PASTA KATAIFI | g 100 |
Preparation
Add pasta kataifi previously cooked with JOYCREAM PISTACCHIO CROCK.
Ingredients
| JOYCOUVERTURE EXTRA CHOC MILK | To Taste |
Preparation
Heat JOYCOUVERTURE EXTRA CHOC MILK at 30°.
With a pastry bag fill half of the silicon moulds and place in the centre a small amount of JOYCREAM PISTACCHIO CROCK and kataifi previously cooked.
Close with the semifreddo and insert the stick.
Place into the blast chiller and bring to -40°C.
Remove sticks from the moulds and cover with dark chocolate.
Gelato Maker
