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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Gelato: | 2. In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt. | 3. Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color. | 4. Remove from heat and dip pan briefly into an ice water bath to stop cooking. | 5. Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated. | 6. Whisk in cocoa and keep whisking till mixture is well combined. | 7. Keep warm while you prepare chocolate and custard base. | 8. Melt chocolate in a bowl over barely simmering water. | 9. In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale. | 10. Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while. | 11. Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F. | 12. Cook (do not boil) 4 minutes more, stirring frequently. | 13. Remove from heat, cool completely and then freeze in your ice cream maker according to its directions. | 14. For the sauce: | 15. In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt. | 16. Continue to cook, stirring with a fork until the sugar melts completely and turns golden. | 17. Remove from heat and allow to cool. | 18. While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain. | 19. Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted. | 20. Whisk in the preserves or marmalade until combined well. | 21. Remove from heat and stir in liqueur. | 22. Pool sauce on individual plates and place scoops of the gelato on the sauce. | 23. Garnish, if desired, with raspberries and mint sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
milk	2	cups		297.68	23.3264	15.372	15.9576
cocoa powder	1	cup	unsweetened sifted	196.08	49.794	16.855999999999998	11.782
chocolate	3 1/2	1/2	chopped bittersweet	57.5495	9.3964	2.044	1.4288
egg yolk	4		beaten	218.96	2.4412	10.7848	18.0472
sugar	2	tablespoons		805.98	201.59599999999998	0.0	0.0
orange zest	2	tablespoons	julienned	-	-	-	-
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
bitter orange preserve	1/2	cup		-	-	-	-
cointreau liqueur	1/2	teaspoon		-	-	-	-
raspberry				-	-	-	-
mint sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.