Zéphyr™ Caramel Crunch Gelato


Created by
  • Francesco Battaglia - Francesca Bakery

Zephyr™ Caramel Gelato

Ingredients Preparation
  • 2500g
    whole milk
  • 80g
    skimmed milk powder
  • 192g
    cold heavy cream
  • 60g
    caramelised sugar
  • 180g
    glucose syrop DE 42
  • 60g
  • 135g
    neutral ice cream base

Blend all ingredients with immersion blender

Cook to 85°C stirring continuously.

  • 800g
    Zéphyr™ Caramel

Pour hot mixture over chocolate

Blend with immersion blender.

Breton Sable

Ingredients Preparation
  • 300g
  • 280g
  • 8g


Cook to 85°C stirring continuously.

  • 120g
    egg yolks

Add egg yolks gradually

  • 400g
    all-purpose flour
  • 40g
    baking powder

Fold in flour sifted with baking powder

Refrigerate dough for at least an hour then roll out to 1 cm thick. 
Bake at 180°C (355°F) for 20 – 25 minutes.
Allow to cool then crumble into small pieces to fold into gelato.

Zephyr Gelato Coating

Ingredients Preparation
  • 1000g
    Zéphyr™ Caramel
  • 100g
    Mycryo™ Cocoa Butter


Dip well frozen mini cones filled with Zephyr™ Caramel Gelato and place on crumbled breton sable.

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