Add TENDER DESSERT/TENDER MIX to the cream and whip in a planetary mixer until you obtain a soft consistency (semi-whipped). Add the strawberry paste and mix. With a pastry bag, fill the special moulds for ice-cream on a stick 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 STRAWBERRY precviously heated to 35°C. Decorate the surface as you wish.