Bite Alpro (Advanced level)
Bite Alpro (Advanced level) — an IRCA recipe in 4 components. Uses Irca Joypaste Pistachio 100% 6 kg.
- resting time (pistachio gelato)
- 30 min
- resting time (hazelnut gelato)
- 30 min
- couverture heating temperature
- 35 °C
Ingredients
Pistachio gelato
| Ingredient | Quantity |
|---|---|
| Alpro Barista Oat For Professional | 2 l |
| Joylife Vegan Pro | 750 g |
| Irca Joypaste Pistachio 100% 6 kg | 300 g |
Hazelnut gelato
| Ingredient | Quantity |
|---|---|
| Alpro Barista Oat For Professional | 2 l |
| Joylife Vegan Pro | 750 g |
| Joypaste Hazelnut Italy | 300 g |
Bite creation
| Ingredient | Quantity |
|---|---|
| Joycream Bitter Vegan |
Final composition
| Ingredient | Quantity |
|---|---|
| Joycouverture Extra Choc Dark |
Method
- Pistachio gelato
Mix 2 l of Alpro Barista Oat For Professional with 750 g of Joylife Vegan Pro. Add Joypaste Pistachio 100% and let it rest for 30 minutes. Put in the blast chiller.
- Hazelnut gelato
Mix 2 l of Alpro Barista Oat For Professional with 750 g of Joylife Vegan Pro. Add Joypaste Hazelnut and let it rest for 30 minutes. Put in the blast chiller.
- Bite creation
In silicone moulds put half of the gelato inside and put Joycream Bitter Vegan in the middle. Close with more gelato and put in the blast chiller.
- Final composition
Remove from the moulds and cover with Joycouverture Extra Choc Dark, previously heated to 35°.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.