Stracciatella Gelato
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2 rates
Preparation : 30 min
Cooking : 15 min
Total time : 2 h 15 Rest : 1 h 30
8 people
500 ml whole milk
250 ml heavy cream
60 g dark chocolate (60-70% cocoa), roughly chopped
60 g sugar
15 ml water
1 egg white
RECIPE STEPS
1
Heat the milk with the cream over a low heat. Turn the heat off just before the mixture begins to boil and leave it to cool.
- 500 ml whole milk
- 250 ml heavy cream
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.
- 60 g sugar
- 15 ml water
- 1 egg white
3
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.
4
Incorporate the meringue into the cream, whisking quickly to obtain a smooth mixture.
Place in the fridge until the mixture is cold.
5
Press the Italian ice cream mode.
Pour the mixture into the Gelato Expert.
6
Meanwhile, melt the chocolate in a bain-marie.
Once melted, allow it to cool quickly so that it remains liquid, but is not too runny.
- 60 g dark chocolate (60-70% cocoa), roughly chopped
7
Gently incorporate the chocolate by pouring it in a fine trickle without stopping the machine.
Run for 5 minutes so that the chocolate becomes fully mixed with the gelato and hardens.
- 60 g dark chocolate (60-70% cocoa), roughly chopped
8
When the light flashes, your gelato is ready.
Serve your gelato immediately, keep it cold using the conservation mode (for up to 2 hours) or store it in the freezer.