Crunchy milk chocolate pieces combine with the familiar sweet taste of a creme egg, luxuriously swirled through this creamy gelato. An ideal treat for the Easter season, make yours extra special by serving in a chocolate lined waffle basket and topping with a half creme egg.
White base
Ingredients671g whole milk (3.5% fat) 104g double cream (48% fat) 137g Sucranna granulated sugar 14g dextrose 33g Glucodry spray dried glucose 5g Rubicone neutro 5 AU base, stabiliser Total 1000g white base | MethodPasteurise in the usual way, using the low pasteurising program setting. |
Assembly
Ingredients5000g white base Irca Joypaste Crema Pasticcera, as desired Irca milk chocolate coating, as desired GarnishCreme eggs | MethodWarm the milk chocolate coating until it has melted, no more than 30°C. On extraction, ripple through the Joypaste Crema Pasticcera, like a variegato. Then ripple in the melted chocolate coating. Cut the creme eggs in half. Decorate the top of the gelato with the half creme eggs. |
