Ice Cream, Gelato & Sorbets
Double Espresso Gelato with Chantilly Cream, Bitter Chocolate & Shortbread
4 Servings
Double Espresso Gelato with Chantilly Cream, Bitter Chocolate & Shortbread
4 Servings
Created by Cellar Society
Ingredients
Gelato
- 500ml Double Espresso
- 250ml Semi-skimmed milk
- 12 Egg yolks
- 150g Caster Sugar
- 20g Instant coffee
Garnish
- 1 Bar of 80% Dark chocolate
- Caramel sauce
- Chantilly Cream
- Shortbread
Preparation
Gelato
- Bring the milk to a gentle simmer in a pan.
- Mix the sugar and egg yolks together.
- Pour the warmed milk over the egg mixture. Stir well until completely smooth. Add the espresso coffee and instant coffee, combining well.
- Place the combined custard mixture into a clean pan over a low heat and stir continuously until the custard thickens. Do not boil.
- Transfer the custard into a bowl and allow to chill in the fridge for at least 2hrs.
- Once chilled, briefly whisk the mixture again. Churn the chilled mixture for 50 min in the ice cream machine.
- Freeze until ready to use.
Plating
- Place 3 scoops of ice cream in an ice cream cup.
- Drizzle with caramel sauce.
- Place a dollop of Chantilly cream on the top and sprinkle with chocolate flakes (flake the bar using a vegetable peeler).
- Serve with shortbread.