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Like a kid in a candy store

Like a kid in a candy store


Invite your customers on a trip down memory lane with these retro sweets inspired gelato recipes.

Brilliant as a quirky dessert on restaurant menus and equally fabulous as a takeaway treat, encourage your customers to unleash their inner child and enjoy their favourite flavours of yesteryear.

You could offer single servings of one individual gelato sweet, or for the most impact, serve all four on the same plate!

Sherbet lemons

Ingredients

1000g white base mix (recipe below)

180g Irca lemon flavour paste

30g fresh lemon zest

300g Irca mirror shine lemon glaze

1000g double cream

silicon mould (we used a finger mould)

Method

Blend 90g of the lemon paste and zest into the white base mix until fully mixed then pour into your batch freezer and select your usual gelato program.

Add the remaining 90g of lemon paste to the double cream and pour into a planetary mixer and mix to soft peaks.

Remove the cream from the planetary mixing bowl and keep to one side.

When your gelato is ready, add it to the planetary mixer and mix until it softens and sticks to the sides of the bowl.

Now add the whipped cream to the softened gelato and mix together.

The mix can then be poured into a piping bag and the moulds can be filled.

When the moulds are full use a pallet knife to remove any extra mix because it’s important to have a flat base when turned out so they sit flat on the plate.

Place in the blast freezer to harden for 40 minutes then demould and return to the blast freezer

Decoration

Method

Use the lemon glaze to cover the lemon moulds.

Put all the desserts on a wire rack on a large tray to make sure they are coated well and any excess is caught below.

Make sure the glaze is heated between 45º-50ºC otherwise it will not stick to the desserts.

(Our mirror glaze how-to video can be found on our website).

Once you have covered the desserts with the glaze use a pallet knife to remove them, place onto a platter and store in the cabinet.

Chocolate eclairs

Ingredients

1000g white base mix (recipe below)

140g Irca joypaste caramel flavour paste

200g Belcolade 70% dark chocolate

300g Irca mirror shine caramel glaze

1000g double cream

silicon mould (we used a finger mould)

Method

Blend 70g of the caramel paste into the white base mix until fully mixed then pour into your batch freezer and select your usual gelato program.

Add the remaining 70g of caramel paste to the double cream and pour into a planetary mixer and mix to soft peaks.

Remove the cream from the planetary mixing bowl and keep to one side.

Temper the chocolate in the microwave and place into a piping bag (see our website for our tempering instructional videos).

Allow the chocolate to partly set and become thick so it holds its form when piped.

When your gelato is ready, add it to the planetary mixer and mix until it softens and sticks to the sides of the bowl.

Now add the whipped cream to the softened gelato and mix together.

The gelato mix can then be poured into a piping bag and the mould can be filled.

Half fill the mould then pipe a line of chocolate through the mould and finish filling with the caramel mixture and use a pallet knife to create a flat base.

Place in the blast freezer to harden for 40 minutes, de-mould and return to the blast freeze.

Decoration

Method

Use the caramel glaze to cover the frozen moulds.

Put all the desserts on a wire rack on a large tray to make sure they are coated well and any excess is caught below.

Make sure the glaze is heated between 45º-50ºC otherwise it will not stick to the desserts.

(Our mirror glaze how-to video can be found on our website).

Place the desserts onto a platter and store in the cabinet.

Rhubarb and custard

Ingredients

1000g white base mix (recipe below)

60g Rubicone custard cream flavour paste

60g Dreidoppel rhubarb flavour paste

silicon mould (we used a finger mould)

Method

Divide the white base mix into two bowls.

Add the custard paste to one bowl and the rhubarb to the other and blend both mixes until smooth. 

Pour the custard into the batch freezer and select your usual gelato program.

When frozen extract into a bowl and fill a piping bag with the mix and half fill the moulds then repeat the same process with the rhubarb mix and fill the mould up and use a pallet knife to remove any extra mix.

Place in the blast freezer to harden for 40 minutes then de-mould and place the two-tone deserts into the display cabinet.

Milk teeth

Ingredients

1000g white base mix (recipe below)

40g Rubicone strawberry flavour natural colour paste (no seeds)

silicon teeth mould available online (it looks like a denture shaped mould) 

Method

Divide the white base mix into two bowls.

Add the strawberry paste to one bowl and then leave the second bowl plain.

Pour the plain mix into the batch freezer and select your usual gelato program.

When frozen extract into a bowl and fill a piping bag with the mix and half fill the moulds covering the teeth part of the design.

Repeat the same process with the strawberry mix and fill the mould, using a pallet knife to create a flat base.

Place in the blast freezer to harden for 40 minutes then de-mould.

White base

Ingredients

1030g milk (1 litre) (3.5% fat)

160g double cream (48% fat)

55g skimmed milk powder

210g Sucranna granulated sugar

22g dextrose monohydrate

50g Glucodry 385 spray dried glucose syrup

4g Rubicone Neutro AU

Method

To calculate how much mix you require, for example multiply all elements/ ingredients by 42 to make 60 litres of finished mix, or multiply all elements/ ingredients by 21 to make 30 litres of finished mix.

Start by mixing all the dry ingredients together. This prevents the skimmed milk powder from forming lumps as you add it to the milk.

Start with the milk in the pasteuriser, select your desired pasteurisation program (we have used the low pasteurisation at 65˚C).

Once your milk reaches 40˚C, gradually add all the dry ingredients.

Once the mixture reaches 50˚C, add the cream. Now the pasteuriser will run its program, taking the mixture up to 65˚C, then holding it at 65˚C for 30 minutes, then rapidly cooling the mixture to 4˚C.

Once the mixture has reached 4˚C, allow the mixture to age for between 4 and 12 hours, the latter being preferred for best results. 

Recipe tip

If your machine won’t take 1 litre as a minimum mix multiply the mixture accordingly to meet your minimum mix needed.

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