Wafernut Noir
Wafernut Noir — an IRCA recipe in 2 components, makes 1 tub of gelato (1 kg). Uses Irca Joycream Wafernut Noir – Cocoa Hazelnut Filling 5 kg.
- resting time (mixture)
- 30 min
- blast chilling time (gelato)
- 2-3 min
- blast chilling time (decorated)
- 2 min
Ingredients
Gelato
| Ingredient | Quantity |
|---|---|
| White Base Passion SA Double | 500 g |
| Whole milk | 305 g |
| Joypaste Frollino | 25 g |
| Joypaste Nocciola Italia | 80 g |
| Sugar | 90 g |
| Irca Joycream Wafernut Noir – Cocoa Hazelnut Filling 5 kg | as needed |
| Joycream Nocciolata Bianca | as needed |
Decoration
| Ingredient | Quantity |
|---|---|
| Joycream Nocciolata Bianca | as needed |
| Irca Joycream Wafernut Noir – Cocoa Hazelnut Filling 5 kg | as needed |
| Hazelnut and cocoa wafer | as needed |
Method
- Gelato
Mix the PASSION SA DOUBLE White Base (prepared separately) together with the remaining ingredients in a jug. Let the mixture rest for about 30 minutes.
- Gelato
Pour into the batch freezer and ripple through the center with both Joycream Nocciolata Bianca and Joycream Wafernut Noir.
- Gelato
Fill the tub by extracting all the gelato from the batch freezer, shaping it as desired. Blast chill for approximately 2–3 minutes.
- Decoration
Decorate the top with both Joycream Nocciolata Bianca and Joycream Wafernut Noir.
- Decoration
Garnish as desired with hazelnut and cocoa-flavoured wafers. Place in the blast chiller for a further 2 minutes.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.