Salted Caramel Gelato Recipe - Great Italian Chefs

Chocolate, mango, passionfruit and salted caramel

Dessert
medium
4
1 hour 30 minutes, plus 2 hours chilling/freezing time

PT1H30M

PT2H

This elegant recipe from Gaetano Trovato combines tropical flavours with rich, dark chocolate for a decadent dessert. Trovato uses edible gold leaf and chocolate balls to decorate the finished product.

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Ingredients

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Metric

Imperial

Mango powder

1 mango, peeled and cut into thin slices

Salted caramel gelato

100g of caster sugar
100g of glucose
400g of whole milk
200g of cream
6g of ice cream stabiliser
1.5g of salt

Cocoa biscuit

150g of egg white
13g of acacia honey
100g of egg yolk
50g of flour
10g of cocoa powder

Dark chocolate mousse

1 sheet of gelatine
125g of whole milk
175g of dark chocolate chips
250g of cream

Mango jelly

100ml of water
50g of caster sugar
100g of mango purée
2g of agar agar

Passionfruit sauce

50g of water
100g of caster sugar
100g of passion fruit juice
1 1/2 xanthan gum

To serve

1 mango, cut into neat rounds
gold leaf
decorative chocolate balls

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Ice cream maker
Food mixer with whisk attachment
Blender
15cmx15cmx3cm pastry frame
Sugar thermometer

Preheat the oven to 70°C, or as low as it will go

For the mango powder, dry the mango slices in the oven for 3 hours. Once crisp, blitz in a blender and pass through a sieve

1 mango

For the salted caramel gelato, bring the sugar and the glucose to a temperature of 140°C in a medium saucepan

100g of caster sugar
100g of glucose

Warm the milk and cream in a separate saucepan, then add them to the caramel. Add the ice cream stabiliser, whisk to combine then bring to the boil. Remove from the heat and once cooled, add the salt and stir until creamy. Churn in an ice cream maker

400g of whole milk
200g of cream
6g of ice cream stabiliser
1.5g of salt

Preheat the oven to 180°C/gas mark 4

Now make the cocoa biscuit. In a bowl of a food mixer, whisk the egg whites with the honey until stiff. Add the egg yolks and continue whisking. Once the mixture is foamy, sift in the cocoa powder and flour and mix until everything is incorporated

150g of egg white
13g of acacia honey
100g of egg yolk
50g of flour
10g of cocoa powder

Spread the mixture onto a greaseproof paper sheet and spread out with a dough scraper to create a uniform flatness. Bake the biscuit for 8 minutes then remove and allow to cool

Once cool, cut out the base with a 3cm high rectangular pastry frame. Reserve the trimming and crumbs to use underneath the ice cream

To make the jelly, bring the water and sugar to the boil in a small saucepan. Add the mango purée and the agar agar and cook for 1 minute, whisking all the time

100ml of water
50g of caster sugar
100g of mango purée
2g of agar agar

Pour the liquid into the pastry frame over the biscuit base and leave to set in the fridge

For the dark chocolate mousse, soak the gelatine in cold water until soft. Heat the milk to 60°C and add the softened gelatine

125g of whole milk

Add a third of the hot milk to the chocolate chips and mix until you obtain a smooth, bright and elastic consistency. Add the remaining milk, stirring well to keep the same consistency

175g of dark chocolate chips

Whip the cream. When the chocolate mixture reach 40–45°C, gently add the cream, continuing to whip as you go

50g of cream

Pour the mousse into the mould on top of the jelly, cover with cling film and place it in the freezer for at least 2 hours at -18°C

For the passion fruit sauce, make a sugar syrup with the water and sugar in a saucepan over a low heat. Allow to cool

50g of water
100g of caster sugar

Once cooled, add the syrup to the passion fruit juice. Transfer to a blender and blitz to combine. Add the xanthan gum, mix again and pass the sauce through a sieve. Cover with cling film and leave to stand in the fridge

100g of passion fruit juice
1 1/2 xanthan gum

To plate, remove the pastry frame and cut the mousse into individual portions. Place one on each plate

Swirl around some passion fruit sauce and add some mounds of mango powder. Place a small pile of crumble on the plate with a quenelle of gelato on top. Garnish the mousse with mango rounds, gold leaf and chocolate balls

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Gaetano Trovato

Gaetano Trovato places regional ingredients of the highest possible quality at the centre of his cuisine, crafting modern dishes with respect for the great culinary traditions of Italy.