UNIGRÁ S.p.A.

Pistachio & Orange

Decor up sugar free

Crumble classic

Pannatex

Ariba milk chocolate 36/38

Brunella CROCK pistachio

Orange variegato

 
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Decor up sugar free 30g
Crumble classic 300g
Pannatex 20g
Orange variegato 300g
Pannatex 40g
Pistachio pure paste 100g
Milk 300g
Ariba white chocolate 36/38 400g
Decor up sugar free 500g
Stracciatella white coating 200g
Brunella CROCK pistachio

Method

  1. Mix crumble classic and Decor Up sugar free by hand, then pour as a bottom layer in a ring mould.

  2. Warm up the variegato and add Pannatex, then put on top of the crumble and let it freeze.

  3. Whip Decor Up sugar free for half of the volume (not fully whipped).

  4. Scale pistachio paste, Ariba white chocolate and Pannatex together. Then warm up the milk and add to them. Let it rest for 20 second, then mix with a whisk.

  5. Finish adding Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula.

  6. Pour in the mould and let it freeze.

  7. Prepare the top mixing with a spatula Brunella CROK pistachio and stracciatella white coating.

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