Mix cream, water, TENDER DESSERT/TENDER MIX and JOYGELATO YOGHURT and whip in a planetary mixer. With a pastry bag, fill the special silicone moulds for ice-cream on a stick by half and place a small amount of JOYFRUIT TROPICAL in the center. Close with the yogurt 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 EXTRA CHOC WHITE previously heated to 35°C. Decorate as you wish.