Vegan chocolate gelato
- Dessert
- Medium
- 6
- 30 minutes
PT30M
Ingredients
Vegan chocolate sorbet
- 120g of cocoa mass callets
- 30g of cocoa powder
- 110g of sugar
- 5g of dextrose
- 9g of locust bean gum
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
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Vegan chocolate gelato
