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Recipe for :

Chocolate Gelato
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

400g / 14oz plain chocolate (70% cocoa solids)
170g / 6oz caster sugar
200ml / 7 fl.oz milk
500 / 18 fl.oz double cream

Method
  • Put two thirds of the chocolate into a double boiler together with the sugar and milk. Stir over a moderate heat until the chocolate and sugar have completely disolved. Remove from the heat and allow to cool.
  • Whip the cream until it thickens slightly, to the consistency of buttermilk.
  • Put the cream and the chocolate mixture in a bowl and mix thoroughly.
  • Coarsely grate the remaining chocolate and add towards the end of the freezing process.
  • Freeze as described below.
Ice Cream Maker:
  • Pour the mixture, making sure it is already cold, into the container of your ice cream maker and freeze it following the manufacturers instructions.
  • When done, the gelato is ready to eat, but if you want to serve it later, or prefer it when it's more compact, transfer it to a container that closes tightly and place in the freezer. If you are going to leave it in the freezer overnight or longer, let the gelato soften a little before serving by putting it in the refrigerator for 30 minutes.

Without Ice Cream Maker :

  • If you do not have an ice cream maker, pour the cold mixture into a freezer container, close the lid tightly and place in the freezer until set, about 3 hours.
  • Remove from the container and chop roughly into 7 cm / 3 in pieces. Place in the bowl of a food processor and process until smooth (or use a fork).
  • Return to the freezer and freeze again until firm.
  • Repeat the freezing-chopping process 2 or 3 times, until a smooth consistency is reached.

Serves 4 - 6

Martin James

 
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