The artisan, hand-crafted chocolate sundae uses vanilla flavoured Comelle as the ‘superstar ingredient’, proving how versatile soft serve ice cream can be. The masterclass demonstrates how to elevate a dish including how to create a delicate bird tulle wafer, chocolate nest and sea salt caramel eggs.

William Curley commented: “When I’m looking to create something special, I look for the best tasting ingredients available. Comelle soft serve ice cream is an exciting product to work with because it’s so easy to elevate into something spectacular.”

Lumina Intelligence found indulgence is one of eight ‘megatrends’ currently influencing the market, with ‘treat’ being the most common consumer mission for eating or drinking out of home. As soft serve ice cream can only be purchased out of home, the masterclass is the perfect aid to help treat consumers this Easter with a spectacular dessert.

Jean Cattanach, marketing Controller at Lakeland Dairies added: “We are incredibly excited to work with the UK’s foremost pâtissier and chocolatier William Curley on this brand new masterclass, which sets out to inspire operators with a spectacular dish which they can recreate and wow their customers with.

“With Easter on the horizon operators are looking for market cut-through and new ways to attract consumer spend. Comelle ice cream mix is a fantastic profit creator. We believe there’s even more profit to be found through elevating Comelle into dishes such as ice cream sundaes and we want to help operators unlock those additional opportunities by demonstrating how to elevate their offering this Easter.”

Enjoyed since 1951, Comelle soft serve ice cream is made with high-quality milk from Lakeland Dairies 3,200 family farms. With the ideal balance of sweetness and tasty vanilla notes, its high profit margin means it generates essential income for operators in an easy manner.

The ice cream sundae dessert also uses delicious Lakeland Dairies Pure Irish Butter to create an incredible caramel sauce, and Lakeland Dairies Real Dairy Whipping Cream in a delicate Crème Chantilly.

For all William Curley’s Comelle Easter sundae recipes and techniques download the guide or masterclass here: https://bit.ly/363v5iz.