A real exotic version of European chocolaty gelato aptly served on chiffon waffles with crunch of brown sugar caramel.
1 cup whole milk
1/2 cup heavy cream
1 tbsp vanilla essence
300 Gms granulated sugar
5 egg yolks
250 Gms sweet BELGIAN GIANDUJA CHOCOLATE, chopped
1)Place whole milk, heavy cream, in a sauce pan and Whip the granulated sugar and egg yolks to a pale yellow texture. Your sugar and egg yolks should be nice and fluffy.
2)Add about a 1/2 cup of cream to chopped chocolate in a bowl. Stir until melted.
3)Place the bowl over a double boiler of barely simmering water. Set up a second double boiler.
4)Constantly stirring with a wooden spoon, add heavy cream to your whipped egg and sugar mixture.
5)Place egg and cream mixture over the double boiler and cook custard until it becomes thick and creamy -custard consistency.
Once custard is cooked, place the bowl over a cold water bath to cool.
Gradually add your melted chocolate. Once custard is cool,place in an ice cream machine and run as per manufacturer’s instructions.
CARAMELIZED CHIFFON WAFFLES
1/2 cup unsalted butter
2 teaspoons sugar
2 eggs – separated
1 & 1/2 cup flour
2 teaspoons Baking powder
1/2 teaspoon salt
1 cup milk
1)Combine butter and egg yolks. Blend well.
2)Sift together flour, baking powder, sugar and salt.
Add to creamed mixture alternately with milk, blending well. Beat egg whites until stiff. Fold in.
3)Bake in hot, greased waffle iron until steaming stops.
Chef’s tip: Caramelize brown sugar grains on a heavy bottom sauce pan.
While still in molten state pour over the waffle base and set aside to cool on a butter sheet forming
individual disks of a crunchy chiffon waffles and place scoops of chocolate gelato over the waffles and serve.
(Courtesy: Executive Chef Aman Tandon from The Pride Hotels, Ahmedabad)