Chocolate and black pepper gelato
- Preparation and cooking time
- Total time
- + cooling + freezing
- Serves 8
- 600ml whole milk
- 3 tbsp cocoa powder
- 1 tbsp cornflour
- freshly ground to make 1 tbsp black peppercorns
- 200g 70% dark chocolate, finely chopped
- 200g caster sugar
- 3 egg yolks
- 50g liquid glucose
- STEP 1
In a bowl, mix 6-7 tbsp of the milk with the cocoa powder and cornflour to a paste in a bowl. Pour the remaining milk into a saucepan with the pepper and simmer over a medium heat. Turn off the heat and tip in the chocolate, stirring until it’s melted.
- STEP 2
Put the sugar and egg yolks in a mixing bowl and use an electric beater to whisk for 5 minutes until thick and creamy. Add the glucose along with the cocoa, cornflour and milk paste, and whisk until combined.
- STEP 3
Pour the hot chocolate milk into the mixture, stirring until combined. Pour into a clean pan and set over a low heat. Stir constantly for around 10 minutes until thickened.
- STEP 4
Pour into a shallow dish and cover the surface with clingfilm to prevent a skin forming. Allow to cool to room temperature then chill in the fridge for several hours. Once chilled, churn the gelato in an ice-cream maker according to the instructions (see below).
- STEP 5
Gelato needs to be just beginning to melt when you eat it, so take it out of the freezer for a few minutes before you want to serve it – the beauty of the glucose in this recipe is that the gentle softening happens quickly.