RECIPE STEPS
1
Heat the milk with the cream over a low heat. Turn the heat off just before the mixture begins to boil. Stir in the cocoa powder and chopped chocolate; whisk thoroughly until the cream is smooth. Transfer the cream into a bowl and leave it cool to room temperature.
- 0.5 L whole milk
- 125 ml single cream
- 30 g cocoa powder
- 130 g 60% dark chocolate
- 200 ml semi-skimmed milk
2
Make the Italian meringue: dissolve the sugar in the water in a saucepan. Increase the temperature to 114 °C. Meanwhile, whisk the egg white for 2 minutes. Gradually incorporate the very hot sugar syrup into the egg whites, whisking continuously. The egg whites should have a light, airy texture. Continue whisking for 1 to 2 minutes.
- 60 g sugar
- 15 g water
- 1 egg white
3
Incorporate the meringue into the cream, whisking quickly to obtain a homogeneous mixture.
Place in the fridge until the mixture is cold.
4
Press the Italian ice cream mode. Pour the mixture into the Gelato Expert.
When the light flashes, your gelato is ready. Serve your gelato immediately, keep it cold using the conservation mode (2 hours) or store it in the freezer.
5
After leaving the ice cream in the freezer for a few hours, put 3 scoops of chocolate ice cream, 200ml of milk and 2 tbsp of chocolate-fudge sauce (find the recipe on the app) in a blender and mix until smooth.
Serve immediately.
Preparation : 25 min
Cooking : 0 min
Total time : 4 h 25