In this recipe you can choose whether to prepare the fruit insert using fruit pulp or FRUTTIDOR.
RECIPE FRUIT INSERT WITH FRUTTIDOR
|FRUTTIDOR (free choice flavour)||g||1.000|
Mix FRUTTIDOR with a hand blender and add JOYPLUS PROSOFT.
RECIPE FRUIT INSERT WITH FRUIT PULP
|Fruit pulp (fresh or frozen)||g||800|
|Water (about 30°C)||g||200|
|TENDER DESSERT / TENDER MIX||g||300|
Mix water and TENDER DESSERT/TENDER MIX, add fruit and mix with a hand blender. Pour the mix in suitable silicone moulds and fill them by one third, then put them in a blast chiller.
RECIPE YOGHURT SEMIFREDDO
|TENDER DESSERT / TENDER MIX||g||250|
Mix cream, water, TENDER DESSERT/TENDER MIX and JOYGELATO YOGHURT and mix in a planetary mixer. Fill the remaining two thirds of the moulds using a pastry bag, insert the stick and place in a blast chiller. The ice-cream sticks can be conserved at negative temperatures (-14 o -18°C) or covered with JOYCOUVERTURE (free choice flavour), previously heated at 30-35°C. The surface can be decorated to taste.