chocolate-cointreau-gelato-lolly-with-california-raisins

Chocolate Cointreau Gelato Lolly with California Raisins

DYLAN OOI OPERATION DIRECTOR, THE GELATO CONNECTION

 

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Instructions

  • 1. Gelato

    Mix skimmed milk powder, sugar, dextrose and stir well.

    Pasteurise milk and cream to 25°C. Pour the mixed powder into the pasteurised milk and cream and stir well. Then heat the mixture to 45°C.

    Add in chocolate and cacao paste, and stir well. Heat the mixture to 85°C.

    Let the mixture age in the refrigerator for between 4 and 12hrs.

    Add in orange gel, Cointreau liqueur, and California Raisins. Mix well. Freeze in ice cream machine.

    Place ready gelato in lolly mould and blast freeze at -30°C for 30mins.

  • 2. Coating

    Separately, double boil the chocolate, white chocolate and amarena coating paste to 45 C.

  • 3. TO ASSEMBLE

    Take out gelato lolly and coat with white chocolate coating paste.

    Decorate coated gelato lolly with chocolate and Amarena coating paste.