Zutaten für Cipriani's Chocolate Ice Cream With Bitter Orange Sauce
- 2 tablespoons (25g) granulated sugar
- 1 cup (240ml) whole milk
- Unsweetened Cocoa Powder
- Bittersweet Chocolate
- Egg Yolks
- Zest from 1 large bitter orange, julienned
- Fresh Orange Juice
- Orange Preserves
- Cointreau Liqueur
- Fresh Raspberry
- Mint Sprig
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Zubereitung von Cipriani's Chocolate Ice Cream With Bitter Orange Sauce
- **Gelato:**
- In a dry 3-quart saucepan, cook 1/4 cup (50g) granulated sugar over medium heat, undisturbed, until it begins to melt and turn a deep golden brown.
- Stir with a fork until completely melted and golden brown. Immediately remove from heat and dip the pan briefly into an ice bath to stop the cooking process.
- Cool for 5 minutes. Return to medium heat, add 1 cup (240ml) whole milk, and whisk until the caramel is melted and fully incorporated.
- Whisk in 1/2 cup (40g) unsweetened cocoa powder until smooth and combined. Set aside to keep warm.
- Melt 6 oz (170g) bittersweet chocolate in a double boiler or heat-safe bowl set over simmering water.
- In a separate bowl, whisk together 4 large eggs and 3/4 cup (150g) granulated sugar until thick and pale yellow.
- Gradually whisk the warm caramel mixture and melted chocolate into the egg mixture, pouring slowly in a thin stream and whisking constantly.
- Pour the combined mixture into a heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until a candy thermometer registers 140°F (60°C).
- Continue cooking for 4 minutes more, stirring frequently.
- Remove from heat, cool completely, and churn in an ice cream maker according to the manufacturer's instructions.
- Freeze the gelato until solid.
- **Bitter Orange Sauce:**
- In a dry 1-quart saucepan, cook 2 tablespoons (25g) granulated sugar over medium heat, undisturbed, until it melts and turns golden brown.
- Stir with a fork until completely melted and golden. Remove from heat and cool slightly.
- Blanch finely julienned zest from 1 large bitter orange in boiling water for 15 seconds. Drain immediately and set aside.
- Return the caramel to medium heat. Add 1/2 cup (120ml) freshly squeezed bitter orange juice and the blanched orange zest. Whisk until the caramel is melted and incorporated.
- Stir in 1/4 cup (60g) bitter orange marmalade (or preserves) until smooth.
- Remove from heat and stir in 1 tablespoon (15ml) of your favorite orange liqueur (optional).
- To serve, spoon the sauce onto plates. Add scoops of gelato and garnish with fresh raspberries and mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
216g
Fat
20g
Carbs
24g
