Ingredients:
1 lb plain
cooking chocolate
3/4 cup castor
sugar
1 cup milk
2 cups double
cream
Preparation:
Put 2
thirds of the chocolate
into a double boiler together with the sugar and milk. Stir over a
moderate
heat until the chocolate and sugar have completely disolved. Remove
from
the heat and allow to cool.
Whip the
cream until it thickens
slightly, to the consistency of buttermilk. Put the cream and the
chocolate
mixture in a bowl and mix thoroughly. Allow it to become completely
cold,
about 3 hours.
Pour the
cold mixture into
the container of your ice cream maker.Freeze it following the
manufacturers
instructions.
Coursely grate
the remaining
chocolate and add to gelato mixture towards the end of the freezing
process.
When the
gelato is ready
serve immediately. If you are preparing gelato for later use, or prefer
it when it's more compact, transfer it to a container that closes
tightly
and place in the freezer. If you are going to leave it in the freezer
overnight
or longer, let the gelato soften in the refrigerator for 30 minutes
before
serving.
TIP: If
you do not
have an ice cream maker, pour the cold mixture into a freezer
container,
close the lid tightly and place gelato in the freezer for about 2-1/2
hours
or until set. Before serving remove from the container and chop roughly
into pieces and place in the food processor and process until smooth
(or
use mixer).
Makes 6
servings.
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