Adriano Zumbo x Gelatissimo Iced Man-GoGo Biscuit Recipe

This delicious recipe by Adriano Zumbo is made just for you to make at home this Summer! Inspired by our NEW Aussie Classics with a Twist ICED MAN-GOGO gelato, it involves creating 3 components and simply assembling them together in the end! They are:

1. Shortbread Biscuit
2. Mango Jam
3. Coconut Buttercream

Shortbread Biscuit

Ingredients

• 150g Unsalted Butter
• 90g Icing Sugar
• 1 Whole Egg
• 250g Plain Flour
• 1g Baking Powder
• 30g Ground Almond
• 1g Salt

Method

1. Place the butter and all of the dry ingredients into an electric mixer bowl with beater attachment, and mix until a crumble consistency, then add the egg until it forms a paste.
2. Remove from mixer and wrap in cling film, pressing it down until it’s a thin rectangle shape.
3. Place this in the fridge for 1-2hrs to chill and rest.
4. After this has rested, roll it out with a rolling pin until it’s 3-4mm thick and then lightly flour. (Adriano Tip: I like to put a silicone mat or baking paper underneath to make it easier to move onto a tray if it gets too soft.)
5. Cut this into 4cm x 7cm rectangles or use a crinkle edge rectangle cookie cutter, then place on a baking sheet with baking paper.
6. Bake at 165 degrees Celsius for around 20-25 minutes until lightly golden in colour.

Mango Jam

Ingredients

• 200g Mango Puree or blended ripe mango
• 30g Sugar
• 10g Tapioca Starch
• 15g Cornflour
• 10g Lime Juice

Method

1. Place all of the ingredients into a saucepan and bring to the boil while continuously stirring with a whisk.
2. Pour this into a container, lightly cover with cling film and cool.
3. Place this into a piping bag with a medium round tube.

Coconut Buttercream

Ingredients

• 150g Unsalted Butter
• 110g Condensed Milk
• 100g Coconut Cream
• A Pinch of Salt

Method

1. Place butter and condensed milk into a mixing bowl with beater attachment and beat until smooth.
2. Add in the coconut cream and salt
3. Continue beating until emulsified and mixture aerates and is a smooth glossy stable consistency
4. Place into a piping bag with a medium size round tube.

Assembly

1. Pipe out lines of coconut buttercream on either side of the long sides of the biscuit, leaving a gap in the middle.
2. Pipe out a line of mango jam in the centre of biscuit between the 2 buttercream lines.
3. Dip the biscuit into fine desiccated coconut.
4. Enjoy!

Handy tip: add in our new gelato flavour to make it a gelato biscuit sandwich 😉 Find your local store today to grab a tub of our limited edition Iced Man-GoGo gelato to take this biscuit recipe to the next level.

For your chance to WIN 1 of 10 x $25 Gelatissimo Gift Cards, make sure to tag @gelatissimogelato #gelatissimo on Instagram for share your creations with us!