Difficulty level
Ingredients
| White base | g 3000 |
| JOYPASTE MANDORLA TOSTATA | g 150 |
Preparation
Add JOYPASTE MANDORLA TOSTATA to the white base and mix.
Put in the batch freezer.
Ingredients
| JOYCREAM PISTACCHIO CROCK | To Taste |
Preparation
Extract half of gelato and put inside JOYCREAM PISTACCHIO CROCK.
Extract the other part of gelato and put it in shock freezer.
Ingredients
| JOYCREAM PISTACCHIO CROCK | To Taste |
| whole roasted pistachios | To Taste |
Preparation
Pour on top JOYCREAM PISTACCHIO CROCK.
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 PISTACCHI INTERI TOSTATI e DOBLA ROSETTE PINK WHITE SMALL.
