Stracciatella Gelato

Recipe by: Magimix

★ ★ ★ ★ ☆ ☆ 2 ratings

Preparation : 30 min

Cooking : 15 min

Total time : 2 h 15

Rest : 1 h 30

8 people

500 ml whole milk

250 ml heavy cream

60 g dark chocolate (60-70% cocoa), roughly chopped

60 g sugar

15 ml water

1 egg white

Associated products

GELATO EXPERT

RECIPE STEPS

Heat the milk with the cream over a low heat. Turn the heat off just before the mixture begins to boil and leave it to cool.

500 ml whole milk
250 ml heavy cream

Make the Italian meringue: dissolve the sugar in the water in a saucepan. Increase the temperature to 114 °C. Meanwhile, whisk the egg white for 2 minutes.

60 g sugar
15 ml water
1 egg white

Gradually incorporate the very hot sugar syrup into the egg whites, whisking continuously. The egg whites should have a light, airy texture. Continue whisking for 1 to 2 minutes.

Incorporate the meringue into the cream, whisking quickly to obtain a smooth mixture. Place in the fridge until the mixture is cold.

Press the Italian ice cream mode. Pour the mixture into the Gelato Expert.

Meanwhile, melt the chocolate in a bain-marie. Once melted, allow it to cool quickly so that it remains liquid, but is not too runny.

60 g dark chocolate (60-70% cocoa), roughly chopped

Gently incorporate the chocolate by pouring it in a fine trickle without stopping the machine. Run for 5 minutes so that the chocolate becomes fully mixed with the gelato and hardens.

60 g dark chocolate (60-70% cocoa), roughly chopped

When the light flashes, your gelato is ready. Serve your gelato immediately, keep it cold using the conservation mode (for up to 2 hours) or store it in the freezer.

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