Walk past any good gelateria and the trays that catch your eye are the ones with swirls of sauce running through them. In Italy those are variegati, ripple sauces folded through gelato as it comes out of the batch freezer.
How to use a variegato
- Extract the gelato into the tray in layers.
- Spread a thin layer of variegato between each layer of gelato.
- Finish with a swirl on top and decorate with a matching topping or crumble.
Variegati are made to stay soft at display temperature, so the ripple stays glossy and spoonable rather than freezing hard.
Flavour ideas from the Rubicone range
- Classics: Sour Cherry Amarena, Cioccotella chocolate hazelnut, Mou Cream (caramel).
- Dessert-inspired: Apple Pie, Brownies, Crème Brûlée, Red Velvet, Choco Biscuit.
- Fruit: Wild Berries, Wild Strawberry, Passion Fruit, Orange, Blueberry, Caramelised Figs.
- Crunchy: Crunchy Choco Nougat, Coffee Crisp, Choco Puff, Rubi Rock.
The range also includes Cremino spreadable creams (Choco Nut, Choco Dark, Choco White, Peanut and Red Velvet) for layering and filling. Browse all Rubicone variegati ripple sauces.
Planning a gelato shop or adding gelato to your menu? Majors Group is the official Carpigiani distributor in Australia and New Zealand and supplies Rubicone ingredients nationally. Contact us for advice, a demonstration or a quote, or see our gelato business packages.
Source: Rubicone news. Written for I Love Gelato Australia.