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Gelato vegan cream egg

Gelato vegan cream egg


Go all out this Easter with our gelato filled vegan cream egg, a delicious treat that's packed full of flavour.

White Vegan base mix

Ingredients

200g Rubicone vegan milk base
250g granulated sugar
1 litre water

Method

Warm the water to approx. 45°c.

Mix the sugar and base powder mix in a separate bucket then slowly add to the water blending as you go.

Blend until a smooth mixture.

Pour into the batch freezer for its usual freezing cycle (times may vary depending on machine).

Mango Sorbet

Ingredients 

608g Water
209g caster sugar
143g Leonce Blanc mango puree
50g Rubicone mango paste 
5g Rubicone neutral fine sorbet stabiliser

Method

Warm the water to approx. 45°c.

Mix the sugar and base powder mix in a separate bucket then slowly add to the water blending as you go.

Mix until a smooth mixture.

Use a refractometer to check the sugar levels (sorbets need to contain between 25-30% sugar) add sugar as needed.

Pour into the batch freezer for its usual freezing cycle (times may vary depending on machine).

When the mix has frozen pipe into half round silicon moulds and allow to freeze in the blast freezer for half an hour.

Vegan chocolate egg

Ingredients

Chocolat Madagascar vegan Milc 

Method

Temper the chocolate (see our videos for more information on tempering chocolate).  

Fill a half egg mould and leave for a few minutes (to create a thicker shell) then turn out the excess chocolate. 

Assembly

Pipe the white base mix into the half shell taking care to not get mix on the outside of the shell.

Use a palette knife to level and finish the top of the mix.

Turn the mango half spheres out of the mould and carefully place one upside down ( dome upwards) on top of the white filling creating an egg appearance.

Place the filled shell back into the blast freezer to set (a top tip is to sit the egg in a shallow bowl or make a doughnut shape with a clean tea towel to cradle the egg to stop it falling over.

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