TORTA GELATO JOYFULL MANDARINO
Ingredients
| JOYFULL MANDARINO | g 1800 |
| water | 2200 |
Preparation
Mix JOYFULL MANDARINO with water, mix with hand blender, let the mixture rest for some minutes and put in the batch freezer.
Ingredients
| JOYCREAM PISTACCHIO CROCK |
Preparation
in a mold put mandarin sorbet for half, fill with small layer of JOYCREAM PISTACCHIO CROCK and close with another layer of sorbet. put in shock freezer until harder.
Ingredients
| JOYCOUVERTURE PISTACCHIO | g 500 |
| chopped pistachios | g 50 |
Preparation
Warm JOYCOUVERTURE PISTACCHIO at 35° and add pistachio grains.
Dip cake sorbet in pistachio cover for half and put pistachio grains on the edge.
Decorate with whole pistachio, TUTTAFRUTTA ARANCIA, SPIRAL DARK DOBLA and DAISY DOBLA.
