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Cream Twister with Chocolate

[vc_row margin_top=”-30″ margin_bottom=”0″ padding_left=”40″ padding_right=”40″ type=”1″ bg_position=”top” bg_repeat=”no-repeat” bg_cover=”true” bg_attachment=”true” padding_top=”40″ padding_bottom=”40″ parallax_speed=”0.1″ bg_image=”https://www.majorsgroup.com.au/wp-content/uploads/2015/01/twister-bg.jpg” enable_parallax=”false”][vc_column width=”2/3″][vc_column_text]

CREAM TWISTER WITH CHOCOLATE

INGREDIENTS
Egg custard gelato 50 g
Raspberry topping 15 g
Dark chocolate icing 10 g
Chopped pistachio nuts 10 g
NUTRITIONAL VALUES *
Kilocalories 255 Kcal
Total sugar 30.3%
Protein 5.45%
Fat 26.4%

(*) Amount per serving

[/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”30″ margin_bottom=”30″ padding_left=”40″ padding_right=”40″ bg_position=”top” bg_repeat=”no-repeat” bg_cover=”false” bg_attachment=”false” padding_top=”40″ padding_bottom=”40″ parallax_speed=”0.1″][vc_column width=”1/4″][vc_single_image image=”5781″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]1. Fill the silicon moulds with egg custard express gelato.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”5782″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]2. Level with a spatula.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”5783″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]3. Using an icing bag, add the raspberry topping to each mould and again level with a spatula.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”5784″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]4. Place a wooden stick in each mould and level with a spatula.[/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”30″ margin_bottom=”30″ padding_left=”40″ padding_right=”40″ bg_position=”top” bg_repeat=”no-repeat” bg_cover=”false” bg_attachment=”false” padding_top=”40″ padding_bottom=”40″ parallax_speed=”0.1″][vc_column width=”1/4″][vc_single_image image=”5786″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]5. Place the moulds in a shock freezer.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”5787″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]2. Remove the twisters from their moulds.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”5788″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]7. Cover with dark chocolate icing.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”5789″ border_color=”grey” img_link_target=”_self” img_size=”200×200″][vc_column_text]8. Roll in the chopped pistachio nuts.[/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”30″ margin_bottom=”0″ padding_left=”40″ padding_right=”40″ bg_position=”top” bg_repeat=”no-repeat” bg_cover=”false” bg_attachment=”false” padding_top=”40″ padding_bottom=”40″ parallax_speed=”0.1″][vc_column width=”1/1″][vc_video link=”http://youtu.be/ZergEe8FBYo?list=PLNpfsyeS7_pEnxyGUFtm15b4wB4fZ7I9z”][/vc_column][/vc_row]