Rich, velvety chocolate gelato is complemented with nutty hazelnut and sweet raspberry to create a bold pairing that's naturally flavourful. This innovative no added sugar recipe celebrates the fruit's natural sweetness, so your customers can enjoy gourmet gelato that's full of flavour without the added sugar.
Ingredients418g milk 25g whipping cream (35% fat) 118g maltitol 8g erythritol 11g polydextrose 50g Irca alkalised dark red cocoa powder 5g Rubicone Neutro 5 AU base, stabiliser 100g Irca hazelnut paste | MethodKeep the raspberry puree to one side. Blend all the ingredients together and heat to 65°C (do not go above 65°C) then cool immediately. While the mix is cooling down, add the raspberry puree. When cooled completely, put the mix in the batch freezer. |
