Article | Description | Quantity |
| Water | 1720 g | |
8268 | Sorbet powder neutral | 1080 g |
43363 | Pasta Mango | 200 g |
62945 | Puree Passion fruit - 100% | 1000 g |
| 26629 | Variegato Mango-Passion | QS |
working method
- Let the passion puree defrost beforehand
- Add all the ingredients to the water and mix well with the hand blender
- Let rest for 10’ and mix with the whisk before turning in the ice turbine
- Varigate the variegato mango/passion on and under the ice