Flavours - 15th September

PLANT-BASED GELATO - STRAWBERRIES AND CREAM, HAZELNUT AND PUMPKIN SEED AND CHOCOLATE HAZELNUT

We’ve definitely switched the weather gears here at Kingston Gelato. No Ripple this week, but instead the following delicious flavours:

Strawberries and Cream, made with a gluten-free oat milk to keep it allergen-free if you don’t count Coconut, which many don’t.

Ingredients: Gluten-free oat milk, strawberries, lemon juice, coconut cream, coconut oil, sugar, dextrose, maltodextrin, dietary fibre, stabiliser.
Allergens: Coconut.

Hazelnut and Pumpkin Seed, a new favourite of mine from the Gelato Academy Vegan Masterclass cookbook. Incredibly rich and wholesome feeling, and it reminded me of a good pistachio.

Ingredients: Water, hazelnuts, pumpkin seed paste, sugar, dextrose, maltodextrin, dietary fibre, stabiliser, salt

Allergens: Nuts (hazelnuts)

Milk Chocolate and Hazelnut, vegan milk chocolate with a homemade hazelnut paste and a crushed nut topping. Early iterations of this recipe used Oat Milk, but I managed to eliminate that and create an exceptionally smooth but intense flavour.

Ingredients: Water, hazelnut paste, cocoa, vegan milk chocolate, coconut cream, sugar, dextrose, maltodextrin, cocoa butter, dietary fibre, stabiliser, salt.
Allergens: Nuts (hazelnuts), coconut.