BELLE HELENE
Difficulty level
Ingredients
| White base | g 3000 |
| JOYPASTE VANIGLIA BIANCA | g 60 |
Preparation
Add JOYPASTE VANIGLIA BIANCA to the white base, mix with a hand blender.
Put in the batch frezer.
Ingredients
| JOYCREAM DARK | To Taste |
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.
Ingredients
| JOYCREAM DARK |
Preparation
Decorate with JOYCREAM DARK, TUTTAFRUTTA PERA CESARIN and DOBLA CHOCOLATE PEAR SILHOUETTE 77909.
