Bring superhero-inspired fun to your gelato display with this Spiderman-inspired gelato recipe. Featuring a vibrant blue gelato base, chocolate-coated popping candy, colourful crunchy toppings and a striking black ripple, this recipe is designed to create a bold, eye-catching dessert.
Ingredients
- 60g Mare Azzurro (Blue) VIEW IN SHOP
- Biscotto Black VIEW IN SHOP
- 60g per Litre Choc Coated Popping Candy VIEW IN SHOP
- Strawberry Crunch VIEW IN SHOP
- Blue Bubble Crunch VIEW IN SHOP
Method
Method
- Inside a 5L jug, blend Mare Azzurro (Blue) at 60g per litre into the prepared base mix until fully combined.
- Fold in the Chocolate Coated Popping Candy at 60g per litre, ensuring it is evenly distributed throughout the mix.
- Pour the mixture into the batch freezer and churn according to the manufacturer's instructions.
- Extract the gelato into a Napoli pan, rippling through layers of Blue Bubble Crunch and Strawberry Crunch.
- Place in a blast freezer at -40°C for 10 to 15 minutes to firm up.
- Decorate with additional Blue Bubble Crunch, Strawberry Crunch, and finish with Biscotto Black. For a playful finishing touch, add the message: "With great flavour comes a greater responsibility."
Bring superhero-inspired fun to your gelato display with this Spiderman-inspired gelato recipe. Featuring a vibrant blue gelato base, chocolate-coated popping candy, colourful crunchy toppings and a striking black ripple, this recipe is designed to create a bold, eye-catching dessert.
Ingredients
- 60g Mare Azzurro (Blue) VIEW IN SHOP
- Biscotto Black VIEW IN SHOP
- 60g per Litre Choc Coated Popping Candy VIEW IN SHOP
- Strawberry Crunch VIEW IN SHOP
- Blue Bubble Crunch VIEW IN SHOP
Method
Method
- Inside a 5L jug, blend Mare Azzurro (Blue) at 60g per litre into the prepared base mix until fully combined.
- Fold in the Chocolate Coated Popping Candy at 60g per litre, ensuring it is evenly distributed throughout the mix.
- Pour the mixture into the batch freezer and churn according to the manufacturer's instructions.
- Extract the gelato into a Napoli pan, rippling through layers of Blue Bubble Crunch and Strawberry Crunch.
- Place in a blast freezer at -40°C for 10 to 15 minutes to firm up.
- Decorate with additional Blue Bubble Crunch, Strawberry Crunch, and finish with Biscotto Black. For a playful finishing touch, add the message: "With great flavour comes a greater responsibility."