TENDER DESSERT |
300g |
liquid cream 35% fat |
1000g |
JOYPASTE PESTO DI PISTACCHIO |
100g |
JOYCREAM DUBAI PISTACCHIO |
qb |
JOYCOUVERTURE EXTRA CHOC MILK |
qb |
Semifreddo
Ingredienti
Preparazione
Add TENDER DESSERT/TENDER MIX to the cream and whip in the planetary mixer, add JOYPASTE PESTO DI PISTACCHIO.
SWIRL
Ingredienti
Preparazione
Add JOYCREAM DUBAI PISTACCHIO
CHOCOLATE MILK COATING
Ingredienti
JOYCOUVERTURE EXTRA CHOC MILK
qb
Preparazione
Heat JOYCOUVERTURE EXTRA CHOC MILK at 30°.
Final composition
- 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.
