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Ingredients
(10 servings)
(10 servings)
- 1135g whole milk
- 300g sugar
- 30g glucose syrup
- 55g dextrose
- 30g powdered skimmed milk
- 110g mascarpone cheese 150g
- cocoa powder
- 100g chopped 85% dark chocolate
- 125g water
- 115g dairy cream
- 4g xanthan gum
Equipment
- Large pan
- Induction stove
- Immersion blender
- Chinois
- Measuring jug
- Whisk
- Plastic spoon
- Marisa spatula
- Thermoscanner
Instructions
In a large pan, combine the whole milk, dairy cream, water, and glucose syrup.
Add the sugar to the pan and stir well until it's fully dissolved.
Add the dextrose, powdered skimmed milk, and xanthan gum to the mixture, stirring constantly to ensure everything is well incorporated. Heat the mixture to 80-90°C, continuing to stir.
Turn off the heat, then add the mascarpone cheese to the mixture.
In a separate bowl, mix the cocoa powder and the chopped dark chocolate until they are evenly distributed.
Pour the cocoa powder and chocolate mixture into the pan with the milk mixture. Use an immersion blender to blend everything, ensuring that the chocolate is melted, and the mixture is smooth.
Set up your gelato machine according to the manufacturer's instructions.
Pour the blended mixture into a measuring jug, using a chinois to strain it and remove any lumps or impurities.
Transfer the strained mixture to the gelato machine and churn it for 15-20 minutes, or until it reaches a creamy and smooth consistency.
Once the gelato is ready, transfer it to a freezer-safe container and freezer it for a minimum of 2 hours before serving.
Note: Quantities of each ingredient can vary depending on personal preferences and the desired consistency of the filling.
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