TORTA GELATO PISTACCHIO E MANDARINO DI CIACULLI
Difficulty level
Ingredients
| g 1000 | |
| JOYPASTE PESTO DI PISTACCHIO | g 120 |
Preparation
add to mixeture JOYPASTE PESTO DI PISTACCHIO and mix.
Put it inside the batch freezer.
Ingredients
| IRCA GENOISE CHOC | g 1000 |
| eggs | g 700 |
| water | g 200 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at high speed.
Ingredients
| Variegato Mandarino di Ciaculli CESARIN |
Preparation
in a mold add chocolate sponge, gelato pesto di pistacchio and like variegated CESARIN MANDARINO CIACULLI and close with other gelato. Put gelato cake in a shock freezer.
Ingredients
| JOYCREAM PISTACCHIO ICE | g 100 |
| JOYCOUVERTURE EXTRA CHOC WHITE | g 100 |
Preparation
Unmold cake and decorate it with top ice composed by JOYCREAM PISTACCHIO ICE E JOYCOUVERTURE EXTRA CHOC WHITE previously frozen.
Decorate with DOBLA SPIRAL DARK (77051), whole and grains pistachio.
