Chocolate Cointreau Gelato Lolly with California Raisin

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.

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

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

Decorate coated gelato lolly with chocolate and Amarena coating paste.