White Chocolate Gelato

Ingredients

1.6kg Callebaut ChocoGelato Bianco (SGC2008)
White Chocolate Crispearls (SDS885)
2.4kg Water
500g Pinguino Bianco Gelato Coating (SGC3504)

Method

There's nothing more nostalgic and comforting than white chocolate, unless it's this exquisite white chocolate gelato! Using Callebaut's indulgent ChocoGelato Bianco base mix, layered with Pinguino Bianco Gelato Coating and white chocolate Crispearls, it's a top tier white chocolate ice cream that your customers won't forget in a hurry!

How to Make White Chocolate Gelato:

Heat the water (70-85°c)
Add the ChocoGelato Bianco white chocolate gelato base mix and blend on high power or 2+ minutes
Leave to cool for approximately 30 minutes
Churn the gelato and fill half of the pan then drizzle with melted Pinguino Bianco Gelato Coating. Sprinkle with white chocolate Crispearls
Fill the rest of the pan with gelato and swirl the top again with Pinguino Bianco and sprinkle with Crispearls to finish

Enjoyed this recipe? Go over to the dark side and swap the crema for ChocoCrema Nero, the Bianco base mix for ChocoGelato Extra Fondente, and sprinkle with Dark Chocolate Crispearls.

Approximate costs

£8.65

4 kg batch

£0.22

100g

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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