Scoop Kitchen
Stracciatella
Milky fior di latte gelato with thin, crackly shards of dark chocolate that snap, then melt on your tongue.
- Hands-on
- 18 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Gelato
- Makes
- 4 servings6 servings
Ingredients
7 ingredientsTap an ingredient when it is in the bowl
442 of 473 ml663 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in after the first spin, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Whisk 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch2 tbsp cornflour2 tbsp cornflour2 tbsp cornstarch and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
- Whisk in 300 ml whole milk300 ml whole milk1¼ cups whole milk450 ml whole milk450 ml whole milk2 cups whole milk a little at a time until smooth, then add 90 ml whipping cream90 ml whipping cream¼ cup + 2 tbsp heavy cream135 ml whipping cream140 ml whipping cream½ cup + 1 tbsp heavy cream.
- Cook over medium heat, whisking all the time, until it bubbles and thickens slightly, 5 to 7 minutes. Keep whisking for 1 more minute.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
- If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
- Melt 40 g dark chocolate40 g dark chocolate1½ oz dark chocolate60 g dark chocolate60 g dark chocolate2 oz dark chocolate with 1 tsp coconut oil1 tsp coconut oil1 tsp coconut oil1½ tsp coconut oil1½ tsp coconut oil1½ tsp coconut oil in the microwave in 20-second bursts, stirring each time. Cool for 5 minutes, until barely warm but still runny.
- In the next step, pour the chocolate into the hole in a thin stream, circling as you go. It sets on contact.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g dark chocolate40 g dark chocolate1½ oz dark chocolate60 g dark chocolate60 g dark chocolate2 oz dark chocolate and 1 tsp coconut oil1 tsp coconut oil1 tsp coconut oil1½ tsp coconut oil1½ tsp coconut oil1½ tsp coconut oil, then run Mix-in.
To serve: Serve on its own or with a few fresh raspberries.
Tips
- A thin, slow stream makes fine shards. A big pour sets into chunks.
- Coconut oil keeps the chocolate thin and makes it snap. Any neutral oil works if that is what you have.
- Use chocolate between 60% and 75% cocoa. Milk chocolate sets too soft to shatter.
Texture not right? Find the fix in Texture help.
Why it works
Warm chocolate hits the frozen gelato and sets at once into thin sheets, and Mix-in breaks the sheets into shards. Coconut oil keeps the chocolate fluid, so the shards stay delicate.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 1088 kcal, 16 g protein1632 kcal, 24 g protein (709 ml24 oz). Contains: Milk, Soy.
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