How to cook: Bitter Chocolate and Hazelnut Gelato | Recipe
Italian and French gelatenas offer splendid, often simple flavour combinations when it comes to ice cream Chocolate and nuts are particularly delicious, especially if the chocolate is of the high-quality bitter-sweet type If you have a pestle and mortar try to pound the nuts and sugar to a very smooth texture – otherwise use an electric coffee grinder or spice grinder in short bursts.
175 g vanilla sugar or caster sugar 150 ml whole milk 250 g dark chocolate, with at least 70% cocoa solids, broken in pieces 1 tablespoon chocolate or hazelnut liqueur or dark rum 400 ml double cream crisp wafers or biscuits, to serve
175 g vanilla sugar or caster sugar
150 ml whole milk
250 g dark chocolate, with at least 70% cocoa solids, broken in pieces
1 tablespoon chocolate or hazelnut liqueur or dark rum
400 ml double cream
crisp wafers or biscuits, to serve
Put the chopped hazelnuts in a dry frying pan and dry-cook over medium heat, stirring constantly until they darken and smell toasty, about 2-3 minutes (take care, because they burn easily) Pour out onto a plate and let cool.
Put the toasted hazelnuts and 4 tablespoons of the sugar in a small electric spice grinder or coffee grinder Grind in brief bursts, to a smooth, speckly powder.
Put the milk, chocolate and remaining sugar in a saucepan over very gentle heat. Cook until the chocolate melts, stirring constantly, then add the glucose syrup and ground sugar and nuts. Remove from the heat, put the pan into a bowl of iced water and let cool. Stir in the liqueur and cream and cool again.
Pour the prepared mixture into the ice cream maker and churn for 20-25 minutes or until set Alternatively, freeze in the container covered, for 6 hours, beating and whisking it once, after 3 hours.
Serve in scoops with wafers or biscuits, if using.