BELLE HELENE
Difficulty level
Ingredients
| White base | g 4.000 |
| JOYPASTE PERA | g 240 |
| TOTAL | g 4.240 |
Preparation
Add JOYPASTE PERA to the white base, mix with a hand blender.
Put in the batch frezer.
Ingredients
| NOCCIOLATA ICE CROCK | qb |
Preparation
Extract half of the ice cream and mix with NOCCIOLATA ICE CROCK.
Remove the remaining ice cream and put in blast chiller for about 3 minutes.
Pour over the surface of the other NOCCIOLATA ICE CROCK.
Decorate the surface with hazelnut grains.
