‘Lamington’ Gelato Icy Pole
All the flavours of a Lamington in a delectable, Lindt chocolate dipped gelato.
Tip from the Master Chocolatier: Mango or cherry jellies make a brilliant alternative for the jelly. Or of course just gelato dipping in rich chocolate.
- 100ml Double cream, 45% fat
- 150ml Cream, 35% fat
- ½ can Condensed milk (200g)
- Little Vanilla bean paste
- Cooled Chocolate Mix*
- *Chocolate Mix
- 25ml Milk
- 7g Coconut milk powder
- 50g Lindt Excellence Extra Silky White
- Raspberry Jelly
- 250g Raspberry puree
- About 35g Raw caster sugar, to taste
- 3 ½ leaves Gelatine, Gold grade
- Chocolate Glaze
- 200g Lindt Surfin or other dark Lindt Chocolate
- 65g Coconut oil
- Little Desiccated coconut
For the Gelato Start with the chocolate mix by gently heating the milk and milk powder. Melt the chocolate in the warm mixture and set aside to cool. Combine double cream, cream, condensed milk, vanilla and cooled chocolate mixture. With a hand mixer whisk the cream mixture till it is a ribbon stage, being careful not to over whip it. Pipe Gelato mixture into icy pole moulds, place a stick into each and freeze until solid.
For the jelly Soak the gelatine in iced water. Warm a small amount of raspberry puree, sugar and dissolve the gelatine. Add the remaining puree and place in a tall glass in preparation for dipping.
For the chocolate glaze Gently melt together the chocolate and the coconut oil to 31°C and place in a tall glass for easy dipping
To assemble Remove the gelato from the mould. (Dip in some hot water for easy release) Dip in the jelly and return to the freezer.
Gently Dip in the chocolate glaze and before setting sprinkle with some desiccated coconut.
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