Aztec Chocolate Gelato
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Credit: Anne Croy, pastry chef, Pastaria, St. Louis
Sizzle, Fall 2014
960 grams milk
504 grams heavy cream
51 grams milk powder
250 grams sugar
28 grams Askinosie cocoa powder
50 grams glucose syrup
rind of 1 orange
120 grams milk
50 grams sugar
29 grams cornstarch
82 grams cream cheese
160 grams Askinosie bittersweet chocolate pieces
120 grams milk, pureed with 2 deseeded habanero chili peppers
3/4 t. cinnamon
1½ t. vanilla
1. Combine milk, cream, milk powder, sugar, cocoa powder, glucose syrup and orange rind in medium stockpot. Bring to a simmer, stirring periodically.
2. Create smooth slurry with milk, sugar and cornstarch. Add slurry to simmering mixture; return to a boil, stirring constantly.
3. Remove from heat; remove orange rind. Add cream cheese, chocolate pieces, habanero milk, cinnamon and vanilla. With stick blender, combine all ingredients until a smooth custard is achieved. Turn out into plastic storage container; refrigerate overnight.
4. Spin cold custard in gelato spinner.
32 ½-cup servings
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