Raspberry Ruffle Gelato

Ingredients

1kg of Colac Neutral White Base (SGC1006P)
3kg Whole Milk
400g Raspberry Flavour Paste (SGF1816)
75g Coconut Cream (SCM180)
75g Desiccated Coconut (SCN264A)
Decoration; Dark Chocolate Curls (SDS860P)

Method

Love the classic flavours of raspberry ruffles? Our gelato recipe takes the traditional raspberry and coconut chocolate and turns it into a sumptuous frozen treat! With real raspberry purée, 100% coconut cream and desiccated coconut, it makes a deliciously sweet and slightly textured raspberry ruffle ice cream, topped with dark chocolate curls for an elegant finish.

How to Make Raspberry Ruffle Ice Cream:

Heat the milk (70-85°c)
Add the Colac neutral gelato base mix and blend for 2+ minutes
Allow to cool, add the raspberry flavour paste and coconut cream, and blend
Add the desiccated coconut
Then churn and decorate with dark chocolate curls as you extract

Enjoyed this recipe? Turn it into a Stracciatella style recipe by crushing dark chocolate shavings through each layer of gelato as you extract.

Approximate costs

£36.30

4.4kg batch

£0.83

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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