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.
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
4
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
5
Preheat the oven to 180°C/gas mark 4
6
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
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
8
Once cool, cut out the base with a 3cm high rectangular pastry frame. Reserve the trimming and crumbs to use underneath the ice cream
9
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
Pour the liquid into the pastry frame over the biscuit base and leave to set in the fridge
11
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
12
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
Whip the cream. When the chocolate mixture reach 40–45°C, gently add the cream, continuing to whip as you go
50g of cream
14
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
15
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
16
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
17
To plate, remove the pastry frame and cut the mousse into individual portions. Place one on each plate
18
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
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.
