Ingredients

• Gelatissimo Vanilla Bean Gelato
• Brioche Loaf
• 2 eggs
• 1/2 cup milk
• 1/2 tbsp sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Butter for frying
• Strawberries, sliced in half
• Decoration of choice – we used pink heart sprinkles!
• Maple Syrup

Method

1. Slice your brioche loaf into slices. For each slice use a knife to cut out a heart shape (or use a heart shaped cookie cutter if you have one!)
2. Combine eggs, milk, sugar, cinnamon and vanilla extra in a bowl and whisk together
3. Dip brioche pieces into mixture
4. Add some button into a fry pan
5. Fry brioche on medium heat until golden on both sides
6. Place brioche hearts on plate and top with strawberries and a drizzle of maple syrup.
7. Top with two scoops of Gelatissimo Vanilla Bean gelato and sprinkle heart decorations for the perfect finish
8. Enjoy and serve!

The post Ultimate Mother’s Day Breakfast appeared first on Gelatissimo.

A hot cross bun hack not to be missed! Dial up the chocolate factor this Easter with a gelato stuffed hot cross bun, complete with our Chunky Double Choc Chip Gelato

Experience the ultimate choc chip indulgence with our NEW Chunky Choc Chip range, now in stores Australia wide, while stocks last!

Ingredients

• Gelatissimo Chunky Double Choc Chip Gelato
• Your Favourite Hot Cross Bun
• Nutella
• Hazelnuts, chopped

Method

• Slice open your hot cross bun and spread a spoonful of NUTELLA onto one side.
• Add a scoop of our NEW Chunky Double Choc Chip Gelato.
• Sprinkle with hazelnuts for some extra crunch.
• Enjoy!

The post Chunky Choc Chip Hot Cross Buns appeared first on Gelatissimo.

The ultimate bite sized, Chunky Choc Mint gelato treats! These bonbons are easy to create and even easier to indulge in.

Experience the ultimate choc chip indulgence with our NEW Chunky Choc Chip range, now in stores Australia wide, while stocks last!

Ingredients

• 180g Dark Chocolate, chopped
• 40g White Chocolate, chopped
• Gelatissimo Chunky Choc Mint Gelato

Method

• Scoop out balls of gelato and place in freezer for 2 hours.
• Melt both dark and white chocolate together in a microwave safe bowl in 20 second increments to ensure it doesn’t burn.
• Line 1 tray with baking paper.
• Working quickly transfer the frozen scoops of gelato into the melted chocolate.
• Using a skewer, poke the rounded top of the gelato and move gelato around until it’s completely covered in chocolate.
• Lift the scoop, allowing excess chocolate to drop into the bowl.
• Place on baking sheet and continue under all gelato scoops have been coated.
• Place in freezer for 30 minutes
• Serve and enjoy!

The post The Ultimate Chunky Choc Chip Bon Bons appeared first on Gelatissimo.

It’s the perfect combination of chewy, crunchy and creamy. Grab a take home tub of Espresso in store or get it delivered. Prepare to be obsessed!

Ingredients

• 500ml Gelatissimo Espresso Gelato
• 1x Pack of Macarons
• Hazelnuts, crushed

Method

1. Gently split open macaron
2. Place a small scoop of espresso gelato on one side of the macaron
3. Sandwich together both halves of the macaron
4. Dip in crushed hazelnuts
5. Enjoy!

The post Espresso Gelato Macarons appeared first on Gelatissimo.

Ingredients

• White Chocolate
• Milk Chocolate
• Dark Chocolate
• Heart shaped sprinkles
• Gelatissimo Gelato

Method

• Using three small microwave safe bowls, melt chocolate and set aside
• Cut each strawberry in half so one side is flat and can easily sit on a plate
• Using either a heart shaped cutter or a knife, cut out a love heart shape in your strawberries
• Insert a toothpick at the base of your strawberry heart
• Dip the top half of you heart into one of the melted chocolate, allowing any excess to drip back into the bowl
• Repeat with the rest of your strawberries, alternating between the white, milk and dark melted chocolate bowls
• Place on your plate and immediately sprinkle with love heart sprinkles before the chocolate has time to set
• Allow to completely set and then top onto your Gelatissimo gelato scoop of choice!

The post Valentine’s Day Gelato Toppers appeared first on Gelatissimo.

INGREDIENTS

• 1 Tub Gelatissimo Açai Sorbet
• 1 Cup Glutinous Rice Flour
• 1/4 Cup Sugar
• 1 Cup Water
• 2 Tablespoons Icing Sugar
• Blue Food Colouring
• Red Food Colouring
• Corn Starch

METHOD 

• Line a baking sheet with baking paper and scoop our Açai Sorbet into small balls and freeze for 2 hours.
• In a microwave safe bowl, combine flour, sugar, icing sugar and water and stir until smooth.
• Add food colouring to create your perfect shade. We used a splash of red and blue to create the ultimate purple açai shade!
• Cover in plastic wrap and microwave for one minute. Using a spatula, repeatedly fold the mixture. Our tip is to wet your spatula to prevent it from sticking! Microwave for another thirty seconds and continue to fold the mixture until it’s shiny. It may need an additional thirty seconds if not shiny.
• Grab a piece of baking paper and lay down on your bench, dusting generously with corn starch. Using your spatula, scrape dough onto paper and cover with another generous scoop of corn starch to ensure nothing sticks.
• Using a rolling pin, roll out dough to be half a centimetre thick. Refrigerate for half an hour.
• Using a round cookie cutter, cut the dough into circles, ensuring they are big enough to wrap around your gelato ball. Using a pastry brush dust off excess corn starch.
• Place pre prepared gelato ball into dough and press dough around gelato, pinching edges to seal.
• Wrap in plastic wrap, twisting tightly at the top to seal it. Place back in freezer with twisted plastic wrap side down and continue with your remaining gelato.
• Freeze for 2 hours before enjoying!

Pick up a tub of our NEW Açai Sorbet made with Amazon Power from your local store, or get it delivered to your door thanks to our delivery partners.

The post Açai Sorbet Mochi appeared first on Gelatissimo.

INGREDIENTS

• 1x Tub Of Gelatissimo Açai Sorbet
• 2x Strawberries, sliced
• Half of 1 Banana, sliced
• Handful of Blueberries
• Handful of Raspberries
• 1x Tablespoon of Coconut Flakes
• 1/4 Cup of Granola
• 1x Tablespoon of Peanut Butter

METHOD

• Scoop your Gelatissimo Açai Sorbet into a bowl
• Add chopped fruit and granola – we used Amazon Power granola for the ultimate crunch!
• Drizzle with either Peanut Butter or Nutella and enjoy!

The post Make Your Own Açai Bowl At Home appeared first on Gelatissimo.

Ingredients

• 1x Tub of Gelatissimo Mango Sorbet
• 1x Tub of Gelatissimo Raspberry Sorbet
• Prosecco
• Mango
• Raspberries
• Vodka
• Mint
• Sparking water

Method

The post Mango Raspberry Sorbet Spritz appeared first on Gelatissimo.

Ingredients

• 1L Gelatissimo Cookies and Cream Made With MILKYBAR Gelato
• Crushed Chocolate Biscuits
• MILKYBAR ® Cookies and Cream Bar
• Malt Biscuits

Method

1. Grease and line base and sides of a 20cm square (6cm deep) cake pan with baking paper, extending paper 2cm above the edges of pan.
2. Scoop gelato into pan, smoothing down to create a level surface. Freeze for 2 hours or until firm.
3. Place your MILKYBAR ® Cookies and Cream block of chocolate into a heatproof bowl and cover with hot water. Set aside for 5 minutes or until melted.
4. Remove from water, dry off and cut top off packaging
5. Crush cookies and place in a bowl
6. Dip biscuits into melted chocolate and then into the crushed cookies. Leave aside to set.
7. Once set, take gelato out of freezer and cut a shape to fit in the cookies; lift out and sandwich between 2 biscuits.
8. Serve and enjoy!

Milkybar® is a registered trademark of Société des Produits Nestlé S.A. Vevey, Switzerland.

The post Try Our Cookies And Cream Gelato Sandwich appeared first on Gelatissimo.

Ingredients

• 1L tub of Gelatissimo’s Mint Cookies and Cream Made With KITKAT ® gelato
• 140g Choc Cream Biscuits
• 50g Unsalted Butter
• 200g Mint Dark Chocolate
• 1 Cup Thickened Cream

Method

1. Grease and line base and sides of a 20cm square (6cm deep) cake pan with baking paper, extending paper 2cm above the edges of pan.
2. Place biscuits in a zip lock bag and crush with a rolling pin until they resemble fine breadcrumbs. Place into a bowl and add butter mixing until combined. Using back of a metal spoon, press mixture into cake pan, ensuring it’s compact. Freeze for 15 minutes or until firm.
3. Spoon gelato onto biscuit layer. Smooth top. Freeze for 2 hours or until firm and set.
4. Place chocolate in a medium heatproof bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate and stand for 5 minutes. Stir until smooth. Set aside for 5 minutes to cool slightly.
5. Pour chocolate mixture over gelato and spread to cover. Freeze for 2 hours or until firm and set.
6. Slice into bars and enjoy!

KitKat® is a registered trademark of Société des Produits Nestlé S.A. Vevey, Switzerland.

The post Minty Fresh Choc Mint Gelato Bars appeared first on Gelatissimo.