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Hazelnut Ripple Gelato
Ingredients
- 1kg of Colac Neutral White Base (SGC1006P)
- 3kg Whole Milk
- 300g - 400g ChocoCrema; Nocciola (SGC3002)*
- Caramelised Hazelnuts (SCN234c) creates a crunchy texture to this gelato
Method
With a creamy white gelato base and a fabulous hazelnut and chocolate ripple swirled through, this Hazelnut Ripple Gelato will be an instant crowd-pleaser! Quick and easy to make, the result is a sumptuous and satisfyingly creamy gelato with a deliciously nutty and chocolatey ripple. Add a little extra texture with caramelised nibbed hazelnuts!
How to Make Hazelnut Ripple Gelato:
- Heat the milk (70-85°c)
- Add the Colac neutral gelato base and blend for 2+ minutes
- Allow to cool and churn
- As you extract the gelato in layers, swirl the ChocoCrema Nocciola through
*You can adjust the ripple quantity to your taste
Enjoyed this recipe? If you prefer a more chocolatey hazelnut ice cream, try our recipe for Milk Chocolate and Hazelnut Gelato.
Approximate costs
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Colac
Colac Complete Neutral Base Mix (Scoop)
SGC1006P
Colac™ gelato bases are complete powder bases specially developed to give gelato a smooth taste, ex...
In-stock: 10
Callebaut
Caramelised Nibbed Hazelnuts
Tub; Hazels 37% Sugar 63% Fat 22.3%
SCN234C
(Callebaut Code: NAN-CR-HA3714-U11) Caramelised and medium roasted hazelnut pieces. Ideal for rolling truffles i...
In-stock: 18
Cremas
ChocoCrema Nocciola
12% Hazelnuts
SGC3002
Developed especially for artisans and chefs, this nut crema stands out with the taste of freshly roasted hazelnuts and a...
Out of stock - Due in: 07th May
(Please allow 2-3 days for dispatch)
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