Chocolate Gelato Hotel Cipriani Recipes

CHOCOLATE GELATO

Steps:

• In a saucepan heat the milk and cream to scalding. Chop the chocolate into small pieces. Remove the milk and cream from the heat. Add the chopped chocolate, stir until completely melted. In a large bowl, using a whisk, beat the sugar with the egg yolks and vanilla extract until the mixture is light and fluffy. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
• Heat the mixture in a bowl over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon.
• Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight. Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.

DEEPLY CHOCOLATE GELATO

Steps:

• Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
• Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
• Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
• Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE

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.

CHOCOLATE GELATO

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.

CHOCOLATE SOUFFLE (HOTEL CIPRIANI, VENICE)

Steps:

• Preheat oven to 425 degrees F. Place milk and sugar in medium saucepan over medium heat and bring the milk to a boil.
• Meanwhile, use a wooden spoon to combine the butter and flour to form a smooth paste.
• When the milk boils, whisk in the butter and flour mixture. Reduce the heat to low and cook, stirring until the mixture is thick and glossy, 2-3 minutes.
• Remove the thickened milk from the heat, transfer to a large bowl and cool. When the mixture is tepid, beat in the egg yolks, one at a time, mixing well after each addition. Stir in the cocoa powder.
• In a clean bowl, beat the egg whites by hand or with an electric mixer until they are stiff but not dry. Fold them gently into the cocoa mixture.
• Butter a 2 quart souffle mild, dust with sugar and scrape the batter into the dish. The dish should be no more than 2/3 full.
• Bake until the souffle has risen above the top of the dish, is lightly browned, and a toothpick inserted in the center comes out almost clean, 30-40 minutes.
• Remove from the oven, dust with powdered sugar and serve immediately with bitter chocolate ice cream. (I like vanilla).

CHOCOLATE GELATO HOTEL CIPRIANI

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.