CHOCOLATE GELATO HOTEL CIPRIANI
Categories Ice Cream Machine Chocolate Dairy Egg Dessert Freeze/Chill Summer
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- In 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. Remove 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. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
- In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
- In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour 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) 4 minutes more and remove pan from heat. Cool custard completely and freeze in an ice-cream maker according to manufacturers instructions.
- Gelato will keep in the freezer for one week.
CHOCOLATE GELATO
This is a super-chocolaty Italian-style ice cream - gelato; use the best ingredients possible, because it really makes a difference. I use 70% chocolate for it.
Provided by Ivy
Categories World Cuisine Recipes European Italian
Time 9h50m
Yield 8
Number Of Ingredients 6
Steps:
- Heat milk, 1/2 the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly.
- Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
- Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight.
- Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.8 g, Cholesterol 122.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 39.7 mg, Sugar 18.8 g
CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
The name in Italian is so pretty--Gelato al Cioccolato con Salsa all'Arancia Amara Ristorante Hotel Cipriani. The dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. Prep time does not include freezing time.
Provided by Chef Kate
Categories Sauces
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the Gelato:.
- In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
- Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
- Remove from heat and dip pan briefly into an ice water bath to stop cooking.
- Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
- Whisk in cocoa and keep whisking till mixture is well combined.
- Keep warm while you prepare chocolate and custard base.
- Melt chocolate in a bowl over barely simmering water.
- In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
- Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
- Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
- Cook (do not boil) 4 minutes more, stirring frequently.
- Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
- For the sauce:.
- In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
- Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
- Remove from heat and allow to cool.
- While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
- Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
- Whisk in the preserves or marmalade until combined well.
- Remove from heat and stir in liqueur.
- Pool sauce on individual plates and place scoops of the gelato on the sauce.
- Garnish, if desired, with raspberries and mint sprigs.
Nutrition Facts : Calories 361.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 151.2, Sodium 57.3, Carbohydrate 72.7, Fiber 5.3, Sugar 54.2, Protein 7.7
More about "chocolate gelato hotel cipriani recipes"
CHOCOLATE GELATO — FAITH WILLINGER
From faithwillinger.com
Estimated Reading Time 1 min
AUTHENTIC HOMEMADE CHOCOLATE GELATO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
Reviews 29Category Dessert RecipesServings 6Total Time 1 hr
RICH CHOCOLATE GELATO - SAVING ROOM FOR DESSERT
From savingdessert.com
THE BEST CHOCOLATE GELATO - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
MARCELLA'S GELATO DI CIOCCOLATO DEL CIPRIANI - BLOGGER
From scrumpdillyicious.blogspot.com
THE SECRETS OF SHE-CRAB SOUP | CHESAPEAKE BAY MAGAZINE
From chesapeakebaymagazine.com
EXTRA MOIST TRIPLE CHOCOLATE GANACHE CAKE: A BAKERY RECIPE
From amycakesbakes.com
THE BEST DARK CHOCOLATE GELATO RECIPE | EMMA DUCKWORTH BAKES
From emmaduckworthbakes.com
CHOCOLATE GELATO - THE ITALIAN CHEF
From italianchef.com
CHOCOLATE GELATO HOTEL CIPRIANI
From fairfaxjourney.com
IL GELATO DI CIOCCOLATO DEL CIPRIANI - CKBK
From app.ckbk.com
DECADENT DARK CHOCOLATE GELATO - GIULIANO HAZAN
From giulianohazan.com
BEST CHOCOLATE GELATO HOTEL CIPRIANI RECIPES - RECIPERT.COM
From recipert.com
DARK CHOCOLATE GELATO RECIPE - CHISEL & FORK
From chiselandfork.com
CHOCOLATE GELATO | RICARDO
From ricardocuisine.com
CIPRIANI’S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
From lunchlee.com
CHOCOLATE GELATO HOTEL CIPRIANI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NOVEMBER RECIPES: COME FOR COFFEE! | WARRENTON LIFESTYLE
From fauquiernow.com
CAPPACINO CHEESECAKE RECIPE - DESSERTS - ONLINE RECIPES
From findbedandbreakfast.com
CHOCOLATE GELATO (RICH AND CREAMY!) - GOOD LIFE EATS
From goodlifeeats.com
You'll also love
Related Search