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