Just by using a different mould, you can create an entirely different look for your ice cream cakes.
500ml White base
500ml Cream for the cake
On extraction add in chopped Christmas pudding (the amount of this is up to you)
Make your gelato by churning 500ml white base, 10g Joypaste caramel, 7g brandy and 40g cream.
Whisk up the double cream in a planetary mixer, to soft peak and remove from the mixing bowl.
Batch freeze your gelato, then place this into the mixing bowl and whisk until the gelato sticks to the side of the bowl.
Now add in your whipped cream and whisk until it is all blended together.
Add the cake mix to your mould and place a thin slice of Christmas pudding or chocolate sponge base onto the bottom of the cake and freeze.
To finish, take the neutral mirror glaze and colour it with Sosa red powdered food colouring.
Cover the cake with your bright red mirror glaze.
For more recipes download our magic of Christmas magazine