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Vegan chocolate gelato

by Cristina Bowerman
  1. Vegan chocolate sorbet
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This vegan chocolate gelato recipe makes a decadently rich dessert. You can find locust bean gum online – it's a natural food additive that greatly improve the texture of ice creams and sorbets.

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Ingredients

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Imperial

Vegan chocolate sorbet

SAVE RECIPE

Equipment

  • Thermometer
  • Ice cream maker

Method

1
Heat 450ml of water in a saucepan to 60°C. Add the cocoa mass callets and whisk until melted
2

Sift together the cocoa powder, sugar, dextrose and locust bean gum then add to the pan, whisking until all the lumps have gone

3
Bring up to 80°C and cook out for a few minutes
4
Transfer to a container and chill down rapidly. Churn in your ice cream maker as per the instructions
5
Keep in an airtight container in the freezer until ready to serve
First published in 2017
Cristina Bowerman

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.

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