Haute Bacio Gelato

Ingredients

In this Haute cuisine adaptation of Bacio Gelato, we have taken the classic Italian dessert and elevated it to a new level of sophistication. While the original recipe focuses on simplicity and traditional flavors, our Haute Bacio Gelato incorporates haute cuisine techniques and premium ingredients to create a more refined and luxurious experience. The use of high-quality hazelnuts and rich chocolate, along with the incorporation of complex flavor profiles, sets this adaptation apart from the original. We alse have the original recipe for Bacio gelato, so you can check it out.

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1/2 cup (75g) roasted hazelnuts, finely chopped 1/2 cup (75g) roasted hazelnuts, finely chopped
• 1/2 cup (90g) dark chocolate, finely chopped 1/2 cup (90g) dark chocolate, finely chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 30g (total), 25g (sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until it reaches a gentle simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and creamy.
3. 3.
   Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. 5.
   Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl.
6. 6.
   Stir in the vanilla extract and salt, then cover the bowl and refrigerate for at least 4 hours or overnight.
7. 7.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. 8.
   During the last few minutes of churning, add the chopped hazelnuts and chocolate, allowing them to mix evenly into the gelato.
9. 9.
   Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.
10. 10.
    Serve the Haute Bacio Gelato in elegant bowls or cones, garnished with a sprinkle of chopped hazelnuts and chocolate shavings.

Treat your ingredients with care...

• Hazelnuts — Make sure to roast the hazelnuts until they are golden brown to enhance their flavor. You can easily remove the skins by rubbing the roasted hazelnuts in a clean kitchen towel.
• Dark chocolate — Choose a high-quality dark chocolate with a cocoa content of at least 70% for a rich and intense flavor in the gelato.

Tips & Tricks

• For an extra indulgent touch, drizzle the gelato with a warm chocolate sauce before serving.
• If you prefer a smoother texture, you can strain the gelato mixture again before churning to remove any lumps.
• Experiment with different types of nuts, such as almonds or pistachios, to create your own unique variation of Haute Bacio Gelato.
• To enhance the hazelnut flavor, you can infuse the cream and milk mixture with toasted hazelnuts before heating it.
• If you don't have an ice cream maker, you can still make this gelato by pouring the mixture into a shallow dish and freezing it. Remember to stir the mixture every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Haute Bacio Gelato in elegant bowls or cones, allowing the richness of the flavors to take center stage. Garnish each serving with a sprinkle of chopped hazelnuts and chocolate shavings for an added touch of sophistication.

Presentation advice

To elevate the presentation of Haute Bacio Gelato, consider serving it in delicate glass bowls or on a chilled marble slab. Add a touch of elegance by placing a small chocolate truffle or a hazelnut praline on top of each serving.