Difficulty level
Ingredients
| milk 3.5% fat | g 2500 |
| water | g 250 |
| salt | g 4 |
| Sucrose | g 365 |
| JOYPLUS PROSOFT | g 65 |
| JOYBASE ELITE 100 | g 250 |
| SINFONIA NOCCIOLATO BIANCO | g 750 |
Preparation
Heat milk and water to 45°C, then add sucrose, JOYPLUS PROSOFT, JOYBASE ELITE 100, salt and blend.
Pasteurise to 85°C.
Add SINFONIA NOCCIOLATO BIANCO 22%, then pour the mixture into a batch freezer and leave until the preparation is complete.
Ingredients
| JOYCREAM WAFERNUT CLAIR | To Taste |
Preparation
Extract half of gelato and put inside JOYCREAM WAFERNUT CLAIR.
Extract the other part of gelato and put it in shock freezer.
Ingredients
| JOYCREAM WAFERNUT CLAIR | To Taste |
| NOCCIOLE INTERE TOSTATE | |
| FARINA DI NOCCIOLE | |
| GRANELLA DI NOCCIOLA |
Preparation
Pour on top JOYCREAM WAFERNUT CLAIR.
Otherwise fill silicon mold with JOYCREAM WAFERNUT CLAIR and put in shock freezer until cool.
Remove the insert from the silicon mold and lay it on the surface of gelato.
Decorate with GRANELLA DI NOCCIOLA, NOCCIOLE INTERE TOSTATE, wafer, FARINA DI NOCCIOLA, DOBLA SPIRAL DARK 77051
