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NewComing soon
With a deep red colour, and pieces of candied peel, this variegate is made with 60% blood oranges from Sicily and holds an IGP designation. -
The nostalgic flavour of pancake breakfasts and the sticky sweetness of delicious maple syrup, this convenient squeeze bottle topping will be a welcome addition to gelato or sundaes. -
Perfect for use on ice cream sundaes, drizzled on plated desserts, or variegated through gelato, this delightful sauce is packaged in a convenient squeeze bottle. -
With tons of chewy, spicy pieces of candied ginger in a fragrant ginger sauce, this will add an unexpected punch to your gelato. -
A delightful new blend from Leagel, this complete mix will make a sorbetto that perfectly balances the bitterness of grapefruit with the floral, citrusy notes of bergamot, and delicate pepperiness of pink peppercorns. -
Coming soon
Zabaglione is an ancient Italian dessert of egg yolks that are whipped with sugar and Marsala wine over a double boiler. This paste perfectly marries the lusciousness of egg yolks with a hint of Marsala and a gelato made with this would be a perfect addition to any dessert menu served alongside some fresh fruit. -
Coming soon
Perfect for mixing gelato mixes and then pouring into the gelato machine, mess free. - New
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The Insert for Eutectic Plate is used to hold the Eutectic Plate between the Isothermal Container and its lid. Eutectic Plate and Isothermal Container for Gelato Pans sold separately. -
New
A thick and slightly tart raspberry filling is the perfect addition to croissants, tarts, or doughnuts. This product is bake stable but can also be used as is to fill products post baking. -
This complete mix contains dehydrated grapefruit juice and pulp to give a light and refreshing bitterness to the sorbetto. The mix can be made with just water or a combination of water and grapefruit juice for an added punch of flavour.
