22 May · GelatoMyWay · No Comments

“Zuppa Inglese” Gelato

“Zuppa Inglese” Gelato (home-made italian ice cream).

 

Hello folks,
this cup is the union of two delights: cream and chocolate.

Almost everyone likes this dessert , so I think that it will be the same for the gelato version.

In addition to being very good it’s also good  looking , or at least  this my  impression …

Ingredients for a cup:

  • Chocolate gelato (2 scoops):

Ingredients:

½ lt. of  milk
50 gr. cocoa (for a more intense flavor replace with  20 gr. of fondant)
40 gr. of cream
2 tablespoons of sugar
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
1 egg yolk

Procedure:

Mix all dry ingredients together, then add the egg yolk while continuing to stir.

Finally add the liquids and after mixing well put the mix  in a saucepan and heat up to 85 ° C with the help of a thermometer.

Allow  the emulsion to cool down, in the meantime, turn on the gelato maker machine  and stir for about 30/40 min. or until you see a  well mounted gelato.

Let stand for about 1 hour.

 

  • cream gelato (2 scoops):

Ingredients:

½ lt. of milk
65 gr. of cream
125 gr. sugar (if available, replace 50 gr. of sugar with dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
One vanilla pod
4 egg yolks
½ (grated) lemon

Procedure:

Mix all dry ingredients together, then add the egg yolks while keeping on stirring.

Add all liquids and, after a good mixing, pour everything in a saucepan adding one vanilla pod (cut length wise with a paring knife) and finally bring the mix up to 85 ° C  (pasteurization) with the help of a thermometer.

Allow the emulsion to cool down.

Turn on  the gelato  maker machine, add the emulsion and let stir for about 30/40 min.

Let stand in the freezer for about 1 hour .

  • 4 tablespoons of Alchermes
  • 2 tablespoons of rum
  • 2 tablespoons of coffee
  • plain chocolate
  • 2 “savoiardi”  biscuits

Composition:

Take a glass and put it of the chocolate gelato on the bottom, then soak 1 “savoiardi”  biscuit in Alchermes liquor and the other one  in coffee and rum.

Cut them in half, then place them over the layer of chocolate gelato.

Cover with cream gelato and decorate with Alchermes and dark chocolate.

Enjoy!

 

Valentina Pacini

 

 

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