Venician Chocolate & Stawberry Gelato

Ingredients                                                                                                              

250 gms fresh / frozen Strawberry / strawberry crush (easily available)
200 gms White plain chocolate
300 gms Castor sugar
300 ml full cream milk
500 ml fresh or frozen double cream

Method:

  1. Put half   of the chocolate into a double boiler together with the sugar and half of the milk. Stir over a moderate heat until the chocolate and sugar have completely dissolved.
  2. Combine the remaining half of the milk and the cream in a medium saucepan over medium heat. Bring the mixture to a boil for about 4 minutes, and then remove from the heat.
  3. Puree the strawberries and stir into the milk mixture. Set the mixture aside to cool.
  4. Taste the mixture for sweetness – there should be a bit of a “tang” to it; if there isn’t, add lemon juice by the teaspoonful until you like the taste. (Remember, it’s going to be a bit sweeter pre-freezing, but you want it that way so it’s sweet enough afterwards.)
  5. Divide the two flavors into separate airtight containers and
  6. Freeze as described below.

Freezing the gelato mixtures with the domestic ice cream maker & without the gadget

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!

No 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 2 hours. Remove from the container and chop roughly into 5 cm / 2 in pieces. Place in the bowl of a food processor and blend until smooth (or use a fork/ spatula). Return to the freezer and freeze again until firm. Repeat the freezing-chopping process 2 or 3 times, until a smooth consistency is reached.

** Blend the mixtures of strawberry and white chocolate carefully such that both the flavors, colors and textures are visible as an abstract design into the goblet and serve.

(Courtesy: Executive chef Aman Tandon from The Pride Hotels, Ahmedabad)


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