Inspiration
Our amazing technical team are always coming up with amazing and delicious flavour combinations to help give your menu that little bit extra. See some of our newest and best right here and contact us for more inspiration
Hover image
Hover image
Hover image
Hover image
Gin, Vanilla & Fig
- 2760g Water
- 420g Sugar
- 300ml Gin
- 450g Alcohol Base Allegra
- 20g Vanilla Tahiti
- To taste Fikissimo Arabeschi (caramel fig)
TOP TIPS
Prepare sorbet mix with vanilla and leave it to mature for 15 minutes before churning. While extracting sorbet ripple with caramelised fig.
Beetroot & Dark Chocolate
- 3.5 Litres Ice Cream Base Mix
- 200g Dark Chocolate
- 150g Cocoa Powder 22/24
- 5g Vellutina
BEETROOT RIPPLE
- 500g Cooked Beetroot
- 180g Sucrose
- 1 lemon Juice & Zest
Method
Using a food processor mix everything together and place mixture in a pan. Cook mixture on low heat gently stirring occasionally until temperature reaches 105°C
Caramel, Popcorn & Mascarpone
- 3.5 Litres Ice Cream Base Mix
- 245g Creme Caramel
- 200g Mascarpone 30
- 120g Caramel Popcorn
TOP TIPS
Prepare ice cream mix with caramel paste and mascarpone. Add popcorn, blend mixture using a stick blender (you can sieve at this stage if you prefer a smooth texture) and churn.
Strawberry, Basil & Balsamic
- 3.5 Litres Ice Cream Base Mix
- 300g Strawberry Wild Fragolina
- 2 Bunches Fresh Basil
- Balsamic Syrup
TOP TIPS
Prepare ice cream mix with strawberry paste. Add basil, blend mixture using a stick blender and churn. Finish with balsamic syrup.
Inspiration
Our amazing technical team are always coming up with amazing and delicious flavour combinations to help give your menu that little bit extra. See some of our newest and best right here and contact us for more inspiration
Hover image
Hover image
Hover image
Hover image
Gin, Vanilla & Fig
- 2760g Water
- 420g Sugar
- 300ml Gin
- 450g Alcohol Base Allegra
- 20g Vanilla Tahiti
- To taste Fikissimo Arabeschi (caramel fig)
TOP TIPS
Prepare sorbet mix with vanilla and leave it to mature for 15 minutes before churning. While extracting sorbet ripple with caramelised fig.
Beetroot & Dark Chocolate
- 3.5 Litres Ice Cream Base Mix
- 200g Dark Chocolate
- 150g Cocoa Powder 22/24
- 5g Vellutina
BEETROOT RIPPLE
- 500g Cooked Beetroot
- 180g Sucrose
- 1 lemon Juice & Zest
Method
Using a food processor mix everything together and place mixture in a pan. Cook mixture on low heat gently stirring occasionally until temperature reaches 105°C
Caramel, Popcorn & Mascarpone
- 3.5 Litres Ice Cream Base Mix
- 245g Creme Caramel
- 200g Mascarpone 30
- 120g Caramel Popcorn
TOP TIPS
Prepare ice cream mix with caramel paste and mascarpone. Add popcorn, blend mixture using a stick blender (you can sieve at this stage if you prefer a smooth texture) and churn.
Strawberry, Basil & Balsamic
- 3.5 Litres Ice Cream Base Mix
- 300g Strawberry Wild Fragolina
- 2 Bunches Fresh Basil
- Balsamic Syrup
TOP TIPS
Prepare ice cream mix with strawberry paste. Add basil, blend mixture using a stick blender and churn. Finish with balsamic syrup.