Bacio gelato

Bacio gelato

Gelato al bacio

By
From
PIDAPIPÓ
Makes
1 kg

Bacio gelato is my personal favourite and is the flavour I would always pick when I was going around to all the gelaterias in Italy.

Ingredients

Quantity Ingredient
104g caster sugar
15g skim milk powder
15g dark muscavado sugar
50g dextrose
20g dutch cocoa powder
4g carob bean powder
500g milk
130ml pouring cream
60g filtered water
20g dark chocolate (70% cocoa solids), broken into small chunks
80g hazelnut paste

Method

  1. Put the sugar, skim milk powder, dark muscovado sugar, dextrose and cocoa powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Pour the milk, cream and water into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Remove from the heat, add the chocolate and whisk together until the chocolate has melted into the mixture and everything is well combined.
  4. until smooth, then pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  5. Turn on your gelato maker so it begins the freezing process.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving
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