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Sourdough and Vanilla Gelatto?! You have to trust us, its amazing!

After lockdown it seems everyone is familiar with sourdough these days and happen to have some in the house at any given time.

This sweet, toasted breadcrumb makes the most magnificent topping for ice cream - dip cones straight in or stir through little bowls of Hello Ewe's vanilla gelato.

  • 2 large slices Stale Sourdough Bread
  • 2 tablespoons Hello Ewe butter
  • 2 heaped tablespoons Brown Sugar
  • 1 tsp Ground Cinnamon
  • ¼ tsp Allspice
  • pinch salt
  • Waffle Cones to serve

Pulse stale bread in a food processor until broken up into small crumbs.

If your bread is too fresh, it won’t process as well, so toast slices and let them dry out if you don’t have stale bits.

Melt the butter in a large pan over medium heat. Add breadcrumbs and toss to coat. Sprinkle over sugar and spices stir until evenly coated. Continue to cook, stirring occasionally, until breadcrumbs are golden brown and sugar has caramelized, about 7 to 10 minutes.

Remove from heat and spread onto a lined baking sheet to cool, stirring to break up any stuck together chunks. Store in an airtight container for up to 5 days.

Place some of the crumbs on a small saucer or shallow bowl. Scoop gelato into waffles cones.

Dunk Hello Ewe Vanilla gelato cones straight into the crumbs or simply sprinkle over the top and voilà!

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