White Chocolate Gelato

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:

1. Heat the water (70-85°c) 
2. Add the ChocoGelato Bianco white chocolate gelato base mix and blend on high power or 2+ minutes 
3. Leave to cool for approximately 30 minutes 
4. Churn the gelato and fill half of the pan then drizzle with melted Pinguino Bianco Gelato Coating. Sprinkle with white chocolate Crispearls 
5. 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.