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.
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.
/ 14oz plain chocolate (70% cocoa solids)
170g / 6oz caster sugar
200ml / 7 fl.oz milk
500 / 18 fl.oz double cream
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.
the cream until it thickens slightly, to the
consistency of buttermilk.
the cream and the chocolate mixture in a bowl
and mix thoroughly.
grate the remaining chocolate and add towards
the end of the freezing process.
as described below.
the mixture, making sure it is already cold,
into the container of your ice cream maker and
freeze it following the manufacturers instructions.
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
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.
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).
to the freezer and freeze again until firm.
the freezing-chopping process 2 or 3 times,
until a smooth consistency is reached.
4 - 6