Game, set and match

Ingredients

500g white base ice cream 

500g double cream (whipped to soft peaks and flavoured at the same ratio as the ice cream)

Tennis ball mould (available from online baking sites)

Method

Tip: Put the mould on a plastic tray - this will make handling easier later on.

Start by whipping your cream to soft peaks, then remove the cream from the bowl.

Now whisk the gelato till it begins to stick to the sides of the bowl.

Now add the cream back into the bowl and mix until both are combined.

Pour into a piping bag and fill the mould making sure to push into any corners. 

Once filled, lightly tap the tray on the table to level the mix and remove any air bubbles.

If using sponge, have this pre-cut and place on the top of the mixture.

Place in the blast freezer until rock solid approximately one hour).

Once solid, remove the mould and place on upturned cups and a wire rack on top of the tray and return to the blast freezer for 20 minutes.

Making tip

If you’re not using a mould, you could simply make a semi-sphere then replicate the lines of a tennis ball by scraping them off with a modelling tool.

You will need an airbrush for this.

Once your tennis ball has hardened in the blast freezer, remove it from the mould and place onto greaseproof paper.

Then place the greaseproof paper on to a tray and pop it back in to the blast freezer.

Now melt some cocoa butter gently in the microwave.

Do not take it above 40°C.

Now you need to colour the melted cocoa butter with Sosa food colouring. 

This is tricky to get the correct colour for the tennis ball. The ideal colour is yellow, with a little white and a little green.

Gently warm up your airbrush gun with a heat gun. Now place the coloured, melted cocoa butter in to your airbrush.

Remove the tennis ball from the blast freezer and spray the outside of the tennis ball.

Once the cocoa butter has set, quickly remove the white line parts of the tennis ball with a modelling tool. 

Ingredients

1000g white base mix

30g Rubicone strawberry flavour paste

10g pink peppercorns, crushed

Method

Add the paste to the base mix and blend until completely mixed, sprinkle the peppercorns in and stir to avoid breaking them down any more.

Pour into you batch freezer and select your usual setting.

Chopped strawberries can be scattered on the top of the pan then a small sprinkle of crushed peppercorns.