Did you know that a quest in the jungle inspired the flavour which made Malaysia get the bronze medal at the 2018 Asian Gelato Cup?

This creation has been called “Jumanji Gelato” and it’s a tribute to an American fantasy adventure comedy film directed by Jake Kasdan in 1997, based on the 1981 children’s book of the same name by Chris Van Allsburg. The story focuses on a group of teenagers who come across Jumanji—now transformed into a video game—twenty-one years after the events of 1995. They find themselves trapped in the game as a set of avatars, seeking to complete a quest alongside another player who has been trapped since 1996.

Well, we are thrilled to share with you the exclusive Jumanji gelato recipe, the spicy and yummy creation based on chocolate, chilli and peanuts realised by the Malaysia’s team at the very first Asian Gelato Cup. Special thanks to the Malaysia’s team leader David Auyong (Au Yong Yung Yee) and to all the team members Muhamad Rusmi Bin Che Dol, Siew Chee Wing, Jamaluddin Bin Zainal Abidin and Mustaffa Kamal Bin Othman.

Jumanji Gelato (alias Chocolate Peanut Chilli Gelato)


Full cream milk                          1030gr

Cream 35%                                    135gr

Sugar                                             220gr

Dextrose                                          55gr

Glucose powder                             35gr

Cocoa powder                                95gr

Chocolate Guanaja 70%              80gr

Base 50                                            50gr

Chilli                                                 20gr


Heat the milk at 40C, mix all the dry ingredients and pasteurise until 85C, then add in the chilli paste and infuse overnight. Pour the mix in a gelato machine and batch freeze accordingly.

Peanut Caramel


Sugar                                               210gr

Liquid glucose                               150gr

Vanilla pod                                     120gr

Butter                                              180gr

Heavy cream                                    60gr

UHT milk                                        300gr

Roasted salted peanut                     3pcs


1. Make a dry caramel with sugar, glucose and vanilla pod.

2. In a seperate pot, combine milk and cream.

3. When the caramel reaches an amber colour, add butter little at a time.

4. Add warm liquid mixture slowly as it will splatters.

5. Simmer for a while and stir in peanuts.

Enjoy Jumanji Gelato, Frozen Art Chef readers! We wish you an adventurous making and an exciting tasting!