Difficulty level
Ingredients
| White base | g 3000 |
| JOYPASTE CREMA PASTICCERA | g 200 |
Preparation
Add JOYPASTE CREMA PASTICCERA to the white base and mix.
Put in the batch freezer.
Ingredients
| JOYCREAM LEMONBISCOTTO | To Taste |
Preparation
Extract half of gelato and put inside JOYCREAM LEMONBISCOTTO.
Extract the other part of gelato and put it in shock freezer.
Ingredients
| JOYCREAM LEMONBISCOTTO | To Taste |
| pine nuts | To Taste |
| GRANELLA DI BISCOTTO |
Preparation
Pour on top JOYCREAM LEMONBISCOTTO.
Otherwise fill silicon mold with JOYCREAM LEMONBISCOTTO and put in shock freezer until cool.
Remove the insert from the silicon mold and lay it on the surface of gelato.
Decorate the surface with pine nuts, GRANELLA DI BISCOTTO and DOBLA CHOCOLATE LEMON LID (77453).
