We love all the creative flavours of hot cross bun launching this time of year, like mocha, Marmite and even pizza. But this.... is a hot cross bun flavoured treat, and we can't wait to try it.
Hackney Gelato launched its world first, Hot Cross Bun Gelato in March 2020, winning a Great Taste Star and selling out its Limited Edition 1000 tub run. But not to fear if you missed out, it's back for 2021 and available for delivery across the UK with Ocado.
The recipe is made by actually infusing freshly toasted hot cross buns with milk, slowly churning it into creamy gelato and adding sultanas, candied fruit and salted butter. It uses classic Italian methods with an iconic British flavour and it sounds like a dream come true.
"If you want a proper Easter treat…" says Enrico Pavoncelli, Founder, "order a tub from ocado.com and scoop it liberally on a freshly toasted hot cross bun. You will not be disappointed. But be quick though – our Hot Cross Bun Gelato is a limited edition and if last time is anything to go by it won’t hang around."
Yes, you read that right, recommended serve is on a freshly toasted hot cross bun.
According to the makers, slow churning gelato means less air is incorporated into the mix, resulting in a smooth, dense, rich texture compared to typical ice cream. And because it’s made with more milk and less cream, gelato contains less fat too, which allows deeper more intense flavour to come through from the ingredients.
The company has wracked up 22 great taste stars and is available at Ocado, Waitrose, Whole Foods Market and Farmdrop not to mention served up in Michellin starred restaurants, not bad considering it's only been six years since it first launched as a market stall.
Hackney Gelato Hot Cross Bun Gelato is available is available in 500ml tubs exclusively on ocado.com from the end of February, priced £5.49.
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Elena Chabo is Cosmopolitan UK's former beauty writer, working on everything from buzzy celeb news and trending beauty, to sincere first-person reviews and engaging video content for social media. She also creates meatier features and expert-led how-to guides, for print and online. Her passion for Black beauty, textured hair, and the ways beauty interacts with culture, society, identity and relationships, quickly took over her writing career and led her into beauty journalism. Following an MA in Magazine Journalism in 2017, she cut her teeth across various roles at Stylist Magazine, before taking on a Digital Writer role at Good Housekeeping. It was here that beauty took centre stage and she launched and ran the site's first stand-alone beauty section. Remaining at Hearst, she joined the Cosmo beauty team in 2022. Find her on LinkedIn.
