Recipes
Whether you're looking for a classic dish or something new to tantalise your taste buds, we have the perfect recipe for you.
Recipes
Bounty ice cream
Our gelato supremos have whipped up a fantastic recipe to tempt your customers this summer!
Cherry and Kirsch fudge recipe
Take your Valentine's celebrations to the next level with this sophisticated twist on classic fudge. Infused with dried sour cherries and a touch of Massenez Kirsch leaving the taste buds wanting more.
Vanilla bean, Amarena cherry and pistachio gelato
A fruity celebration of bold flavour - this silky smooth vanilla bean gelato is swirled with sweet-tart Amarena cherries and finished with an irresistible crunch of pistachios. A combination that's as indulgent as it is refreshing.
Vegan mint choc chip gelato
It's a classic we all know and love but recreated with wholesome plant-based ingredients so vegan clientele needn't miss out. Embrace this dairy-free delight without skimping on texture or flavour - fresh mint blends with a dark chocolate crunch for an irresistible and nostalgic combination that'll have customers, vegan and not, coming back for more! Vegan white base Ingredients 697g plant-based milk (ie. rice milk) 50g vegetable oil 20g coconut oil 75g Sucranna granulated sugar 18g dextrose 64g Glucodry 385 spray dried glucose 60g Sosa trehalose 5g pea protein 6g Sosa inulin, cold 5g Rubicone neutro 5 AU base, stabiliser Makes a total 1000g vegan white base MethodHeat all the ingredients to 65°C (do not go above 65°C), then cool immediately. Once cooled, the base is ready to use. Assembly Ingredients 5000g vegan white base 200g Irca green mint paste 400g Belcolade bakestable dark chocolate drops Irca Joycouverture dark chocolate coating, as desired Method Warm up the Joycouverture dark chocolate, no higher than 30°C, until it has melted. Blend the mint paste into the vegan white base. On extraction, ripple in the dark chocolate drops and the melted Joycouverture dark chocolate.
Vanilla and balsamic gelato
Sometimes, the simplest things can surprise you the most – and this vanilla gelato with a balsamic glaze ripple is here to prove it. Smooth, creamy, and bursting with the warm, comforting flavour of Madagascan vanilla, swirled with a rich, tangy balsamic glaze. It’s a match you didn’t know you needed but won’t be able to resist!
Traditional baba
A contemporary nod to classic patisserie, starting with a light and airy cake, sweetened with honey and infused with Prova Gourmet's Fusion rum. Serve with a whipped white chocolate and rum ganache for a sensational sweet treat.
Dubai chocolate bars
Add a touch of exotic flair to your creations with these Dubai chocolate bars, filled with a delicious blend of Irca's crispy pistachio and milk chocolate.
Cherry and balsamic
A delightful blend of sweet Amarena cherry delicately mixed with a rich and tangy balsamic glaze. This recipe crafts a gelato that's truly unique and deliciously special.
Vegan crowns
Ensure all bases are covered over the Jubilee by serving up these mouth-watering vegan crowns made using the vegan milk-a-like chocolate from Belcolade. Brush with the Sosa gold colouring powder to give them a golden finish.
Shining a spotlight on Japan
With the re-arranged Olympic Games (hopefully) due to take place in Tokyo this summer, the spotlight is being shone on all things Japanese.;This exciting country is renowned for its unique food culture, pushing flavour boundaries to the extreme, and many of its dishes are finding their way onto UK menus. The ice cream category is no exception, with Japanese influences set to shake up the scene this summer.;Ice innovators;According the Dairy Reporter, Japan was responsible for one in 10 ice cream product launches globally in 2019-20, overtaking the US to become the world leader in ice cream innovation.;Speaking in reference to the 2020 Mintel Global New Product Database, Kat Vlietstra, global food and drink analyst for Mintel, said: “The growing popularity of Japanese cuisine paves the way for ice cream brands to utilise traditional Japanese flavours such as hojicha (roasted green tea) and yuzu. Quirky combinations, unique flavours and unusual ice cream cones are all well-positioned to appeal to customers globally.”;Gelato Japanese-style;The land famous for sushi, tempura and yakitori is in the throes of a major love affair with gelato and ice cream. According to a survey by the Yano Research Institute, ice cream ranks as the number one dessert choice in Japan, with 78% of respondents saying they love or like it, and 53% say they eat it more than once a week.;Its popularity has seen a huge number of gelato parlours opening up offering a staggering array of weird and wonderful flavours, alongside the more traditional varieties.;Soft serve ice cream parlours are extremely popular and renowned for their eccentric flavours and presentation. Mushashi in Iwakuni City, Yamaguchi, has the largest variety in Japan, offering a staggering 140 flavours to choose from, including wasabi, red pepper, soy sauce and ramen.;Rolled ice cream, which originated in Thailand, is also growing in popularity, particularly amongst younger consumers.;Flavour fusion;Traditional Japanese gelato flavours in Japan include matcha, cherry blossom and sweet potato, but you’ll also find decidedly more unconventional flavours such as seaweed, natto (a traditional Japanese food made from fermented soybeans), garlic and mayonnaise!;In spite of this, vanilla is still hailed as the most popular flavour, with chocolate in second place, cookies and cream third and matcha fourth.;Japanese gelato is not all about sweet flavours either. There are lots of savoury varieties on offer too for adventurous foodies, such as;Sesame;Sake;Squid ink;Octopus;Chicken wing;Miso;Beef tongue;Python;The mochi movement;Another popular frozen, handheld treat heading out of Japan is mochi ice cream (pronounced mo-chee).;Essentially, it’s a ball of ice cream encased in pillowy soft, rice paste mochi, and dusted with potato or corn starch.;These cute, two-bite confections were invented by Japanese-American, Frances Hashimoto, in the 1980s, and they’ve become increasingly popular worldwide ever since.;Here are a couple of Japanese-inspired gelatos for you to try;Saki and San Manzano tomato sorbet;This refreshing sorbet can be moulded to re-create the Japanese flag
