Crystal Mango Stick
Crystal Mango Stick — an IRCA recipe in 3 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- blast chilling time (base)
- 30 min
- crystallization temperature (display case)
- -13 °C
- storage temperature (vertical display case)
- -20 °C
Ingredients
Coconut semifreddo base
| Ingredient | Quantity |
|---|---|
| Cream 35% m.f. | 620 g |
| Whole Milk | 150 g |
| Tender Mix | 230 g |
| Joypaste Vaniglia 1919 | 20 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 50 g |
| Joyfruit Mango | as needed |
Mango couverture
| Ingredient | Quantity |
|---|---|
| Joycream Crystal Mango | 900 g |
| Joycouverture Extra Choc White | 100 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Mango couverture (previously prepared) | as needed |
| Joycouverture Extra Choc White | as needed |
Method
- Coconut semifreddo base
Pour the cream and milk specified in the recipe into a narrow, tall jug.
- Coconut semifreddo base
Add the Joypaste Vaniglia 1919 and Joygelato Cocco.
- Coconut semifreddo base
Blend with an immersion blender until a smooth mixture is obtained.
- Coconut semifreddo base
Pour the mixture into suitable molds previously fitted with sticks inside.
- Coconut semifreddo base
Prepare the Joyfruit Mango in a piping bag for insertion.
- Coconut semifreddo base
Pour the variegato when the mixture (base - stick tender mix) is still creamy.
- Coconut semifreddo base
Smooth out any excess with a spatula and place in the blast chiller for about 30 minutes.
- Coconut semifreddo base
Remove the sticks and dip them in the previously prepared Mango coating.
- Mango couverture
Melt the Joycouverture Extra Choc White and mix it together with the Joycream Crystal Mango.
- Final composition
Remove the sticks and dip them in the previously prepared Mango coating.
- Final composition
Do a revision in the Joycouverture Extra Choc White (colored yellow) as a double covering.
- Final composition
Wait for complete crystallization in the display case at -13°C and store them in a vertical display case at -20°C.
Tip: Joycream Crystal Mango should be mixed with 15% of Joycouverture Extra Choc White.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.