Chocolate gelato

Yolk – 4 pcs.
Sugar – 130 gr + 2 tbsp. l.
Milk – 500 ml
Dark chocolate – 100 g
Cocoa powder – 40 g

1. Milk heat nearly to boiling and put it finely broken chocolate to melt it.
2. Whisk the egg yolks and 130g sugar until a thick cream that goes for ribbons mixer beaters.
3. Gradually add the milk to the egg yolks and continue beating. Stir cocoa whisk again.
Put a bowl of gelato over a pan of boiling water and heat to 80 ° C, stirring constantly. Remove from heat.
4. In a small skillet, heat 2 tbsp. l. sugar with the same quantity of water, until a dark caramel. Do not stir, just swing the container. Pour caramel gelato and mix well.
5, occasionally stirring gelato When cooled to room temperature, put it in the refrigerator until cool, then move into freezer and freeze for several hours. Owners of freezer can complete freeze gelato in this wonderful device.


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