CHEESECAKE AI FRUTTI DI BOSCO
Cheesecake flavour Ice cream with wild berries variegation
Cheesecake flavour Ice cream with wild berries variegation
Ingredients
| fresh milk | g 2120 |
| sugar | g 435 |
| JOYBASE TALENTO | g 117 |
| liquid cream 35% fat | g 212 |
| LATTE MAGRO INSTANT | g 117 |
| JOYGELATO CHEESECAKE | g 150 |
Preparation
Mix sugar, JOYBASE TALENTO 50, LATTE MAGRO INSTANT and add to cream and milk.
Mix with a hand blender and pasteurize. Mature to 5°C for about 12 hours
Add JOYGELATO CHEESECAKE to the white base, mix with a hand blender and put in the batch freezer.
Place a layer of ice-cream into the ice-cream pan, forming a smooth surface then put into the blast chiller.
Ingredients
| JOYFRUIT FRUTTI DI BOSCO | To Taste |
| chopped biscuits | To Taste |
| wild berries | To Taste |
Preparation
Spread about 1 centimetre of JOYFRUIT WILD BERRIES and decorate with crumbled biscuits and fresh wild berries.
"Find all the recipes for the various basic mixtures in the dedicated section!
"
