Henley Bridge releases latest gelato and vanilla series

Ingredients firm Henley Bridge has released a major new series to assist chefs with ice cream-based confectionery creations, writes Neill Barston.

As part of this the firm has added new Jersey Dairy UHT Luxury Gelato Base Mix to its listing, offering an accessible method of creating delicious gelato, which doesn’t require pasteurisation.

The rich, creamy and smooth base mix is made with Jersey cream and milk and is available in one litre cartons, which have a 12-month shelf life and require ambient storage.

Steve Carrigan, Henley Bridge’s resident ice cream and gelato technician, said: “This is a brilliant, versatile product which allows chefs the option of adding handmade gelato to their menus.

“It guarantees consistent results and banishes the need for weighing and mixing of ingredients. You simply pour it and add your chosen flavour paste, which means it’s easy for all skill levels to produce.

“It works exceptionally well in any conventional batch freezer or Pacojet, so no need to investment in additional equipment, and you have the option of making small batches, making it ideal for smaller operations.”

The company confirmed that its Jersey Dairy UHT Luxury Gelato Base Mix is made in a nut-free factory and is palm oil free.

Ingredients offering

Another key launch for the business this month is an advanced ‘one step, single use’ vanilla product to the foodservice market.

Norohy Tadoka offers a new way to use vanilla, which has been co-developed with chefs. The clean label recipe is made from a concentrate of two varieties of vanilla – Planifolia and Tahitensis – for the perfect dose of vanilla with woody, floral and aniseed notes.

The unique solid gem-shaped 4g doses are ultra-easy to melt or grate, providing consistency and zero waste – and complete ease of use.

Tracey Hughes, Managing Director of Henley Bridge, said: “We’re really excited to be bringing this innovative new way to use vanilla to the UK market. Not only does it save precious time in the kitchen, it also helps chefs to manage their cost price as it produces zero waste and a precise, repeatable measure of product every time.