IRCA | PISTACHIO ICE-CREAM ON A STICK

Ingredients

liquid cream g 1.000
TENDER DESSERT g 300
JOYPASTE PISTACCHIO 100% g 130

Preparation

Add TENDER DESSERT/TENDER MIX to the cream and whip in a planetary mixer. Add the pistachio paste and mix. With a pastry bag, fill the special silicone moulds for ice-cream on a stick and place a small amount of JOYCREAM PISTACHIO in the center. Close with the pistachio soft ice-cream and insert the stick. Put into the blast freezer and bring to a temperature of -40°C. Remove quickly from the moulds and cover with JOYCOUVERTURE PISTACHIO previously heated to 35°C. Decorate the surface as you wish.