DUBAI CHOCOLATE STICK
Difficulty level
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 DUBAI PISTACCHIO | To Taste |
Preparation
Add JOYCREAM DUBAI PISTACCHIO
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 JOYCREAM DUBAI PISTACCHIO in the centre.
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
