Soft-serve ice cream "Heavenly soft"

Created by

Leonardi di Carlo - Callebaut® Ambassador and pastry consultant

level 2

This recipe shows how you can bring your soft-serve ice cream to the next level by topping it with some tasteful crunchiness. Our Dark Chocolate Tagliatelli provide the finishing touch.

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Recipe components

Used Callebaut products

Soft-serve ice cream Power 80

Ingredients	Preparation
670g whole milk 32g skimmed milk powder 92g granulated sugar 50g dextrose 17g powdered glucose 5g neutro 5 134g Callebaut - Finest Belgian Dark Chocolate - Power 80	Mix together with an immersion blender for ± 2 mins. Leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into a soft gelato machine for churning and serving.

Finishing and presentation

Ingredients	Preparation
Q.S. roasted whole pistachios Q.S. crunchy chocolate biscuits Q.S. Callebaut - Sauces & Toppings - Dark Chocolate Flavour Topping Q.S. Callebaut - Chocolate Tagliatelli - Small Tagliatelli	Decorate to the taste.