Chocolate and Black Pepper Gelato

AuthorGeo FoodsCategory

Ingredients

 · 600 ml whole milk
 · 3 tablespoons cocoa powder
 · 1 tablespoon cornflour
 · 1 tablespoon black peppercorns
 · 200 g dark chocolate
 · 200 g caster sugar
 · 3 egg yolks
 · 50 g liquid glucose

Preparation

1

In a bowl, mix six tablespoons of milk with the cocoa powder and cornflour to a paste in a bowl. Pour the remaining milk into a saucepan with the pepper and simmer over a medium heat. Turn off the heat and tip in the chocolate, stirring until it’s melted. Put the sugar and egg yolks in a bowl and use an electric beater to whisk for five minutes until thick and creamy. Add the glucose along with the cocoa, cornflour and milk paste, and whisk until combined. Pour the hot chocolate milk into the mixture, stirring until combined. Pour into a pan and set over a low heat. Stir constantly for around 10 minutes until thickened. Pour into a shallow dish and cover the surface with clingfilm to prevent a skin forming. Allow to cool to room temperature then chill in the fridge. Once chilled, churn the gelato in an ice-cream maker. Take it out of the freezer for a few minutes before you want to serve it.

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Ingredients

 · 600 ml whole milk
 · 3 tablespoons cocoa powder
 · 1 tablespoon cornflour
 · 1 tablespoon black peppercorns
 · 200 g dark chocolate
 · 200 g caster sugar
 · 3 egg yolks
 · 50 g liquid glucose

Directions

1

In a bowl, mix six tablespoons of milk with the cocoa powder and cornflour to a paste in a bowl. Pour the remaining milk into a saucepan with the pepper and simmer over a medium heat. Turn off the heat and tip in the chocolate, stirring until it’s melted. Put the sugar and egg yolks in a bowl and use an electric beater to whisk for five minutes until thick and creamy. Add the glucose along with the cocoa, cornflour and milk paste, and whisk until combined. Pour the hot chocolate milk into the mixture, stirring until combined. Pour into a pan and set over a low heat. Stir constantly for around 10 minutes until thickened. Pour into a shallow dish and cover the surface with clingfilm to prevent a skin forming. Allow to cool to room temperature then chill in the fridge. Once chilled, churn the gelato in an ice-cream maker. Take it out of the freezer for a few minutes before you want to serve it.

Chocolate and Black Pepper Gelato

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