Ingredients for Gelato Di Ducchessa
- 250g mascarpone cheese
- 50ml heavy cream (for the sauce)
- 100ml whole milk
- 2 tablespoons unsweetened cocoa powder
- Dried Cranberries
- 50g shelled pistachios, roughly chopped
- Orange, Zest Of
- White Chocolate Chips
- Coconut
- Ice Cream Wafers
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How to Make Gelato Di Ducchessa
- Whip 200ml of heavy cream to soft peaks in a mixing bowl.
- In a separate bowl, stir together 250g mascarpone cheese and 100ml whole milk until smooth.
- Add 2 tablespoons of unsweetened cocoa powder and the zest of 1 orange to the mascarpone mixture. Stir until well combined.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (approximately 20-30 minutes).
- Add 50g dried cranberries and 50g chopped pistachios to the ice cream maker during the last 5 minutes of churning.
- Once churned, transfer the gelato to an airtight container and freeze for at least 2 hours, or until firm.
- To make the chocolate sauce, combine 50ml heavy cream and 50g dark chocolate chips in a heatproof bowl set over a pan of simmering water (double boiler).
- Stir until the chocolate is melted and the sauce is smooth.
- Stir in 2 tablespoons of shredded coconut.
- To serve, scoop 2-3 scoops of gelato into a bowl.
- Drizzle generously with the warm chocolate sauce.
- Garnish with an ice cream wafer and optional fresh fruit.
- Enjoy your luxurious Gelato di Duchessa!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
64g
Fat
114g
Carbs
8g
