Christmas is all about the kids and these colourful ice cream cookies are sure to have both visual and flavour appeal.
1 litre of Rubicone white base
25g of each colour of sugar paste (blue, green, red, yellow and black)
On extraction add approx:
Prepare your mould in advance. To get a good range of colour on the outside of the product, roll up small balls of sugar paste and stick these to the inside of the mould.
Then drizzle a little Joycream Black inside the mould.
Fill a piping bag with your gelato and pipe into the moulds, trying to eliminate any air pockets, then freeze.
To finish cover with Neutral mirror glaze.
For more recipes download our magic of Christmas magazine