while taking part to the cooking show at “Firenze Gelato Festival,” I attended at the creation of the famous “Zuccotto fiorentino”.
The gelato (hand-made italian ice cream) Master presented it in a professional version, with alternating layers of gelato ( ice cream), chocolate and sponge cake; today I’ll show you the “classic zuccotto ” version.
From the “howling” of friends who have had the honor to taste it, I highly recommend it as a dessert of effect for an important evening.
You can make one for each a diner, or a larger one … the choice is yours!
Below I will explain both the ingredients needed and the preparation…
½ l. of milk
65 gr. of liquid cream
125 gr. of sugar (if available, replace 50 gr. sucrose with dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
Mix all dry ingredients together then add the liquid and mix well. Add half vanilla bean and its seeds .
Put everything in a saucepan and bring, over medium heat, up to 85 °C with the help of a thermometer.
Allow the emulsion to cool down and , in the meantime, turn on the gelato (ice cream) maker machine and let stir for about 30/40 min. or until you see a well mounted gelato (ice cream).
Let stand for about 1 hour in the freezer.
Line the walls of bowl with plastic wrap first, then line again with slices of sponge cake about 1/2 cm of thickness .
In the meantime, melt 80 gr. chocolate into the cream, leaving the remaining for garnishing, making it into slivers.
With the help of a spoon or brush, sprinkle the sponge with alchermes and put a few tablespoons of chocolate.
Alternate layers of gelato (ice cream) “fiordilatte” and chocolate filling of bowl.
Now close it with slices of sponge cake, moisten slightly with alchermes; cover the bowl with plastic wrap and put back in the freezer.
When ready to serve, take a deep dish and capsize the bowl over it, take the bowl apart then garnish the dessert with chocolate slivers and … impress your guests!
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