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.
dessert is simply luxurious!"
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate
(not unsweetened), chopped
4 large egg yolks, beaten lightly
a dry 3-quart heavy saucepan cook 1/4 cup sugar,
undisturbed, over moderate heat until it begins
to melt and cook, stirring with a fork, until
melted completely and deep golden brown.
pan from heat and dip pan briefly into a bowl
of ice water to stop cooking (caramel will harden).
Cool pan about 5 minutes and return to heat.
milk and cook over moderate heat, whisking,
until caramel is melted.
in cocoa until combined well and keep mixture
a metal bowl set over a saucepan of barely simmering
water (or a double boiler), melt chocolate,
stirring, and remove from heat.
a bowl with an electric mixer, beat egg yolks
with remaining 3/4 cup sugar until thick and
in caramel mixture and chocolate in streams,
whisking until combined.
custard into another 3-quart heavy saucepan
and cook over moderately low heat, stirring
constantly, until a candy thermometer registers
140°F. Cook custard, stirring (do not let it
boil) for 4 minutes more and remove pan from
custard completely and freeze in an ice-cream
maker. Gelato will keep in the freezer for one
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.
about 3 cups