Mix Quenelle and fresh cream. Amalgamate by hand in order to achieve a well melted powder and without lumps. Mix in the kitchen aid in order to achieve an average texture.
Sofly incorporate the Susanna paste.
Fill in the specific ice cream trays.
Variegate with Spagnola of sour-cherry and decorate with Amarenata pastry and grains of meringues mignon.
Stabilize in blast chiller.
