Tuscan White Lady

Ingredients

The original La dame blanche is a French dessert consisting of vanilla ice cream topped with hot chocolate sauce and whipped cream. In the Tuscan adaptation, we replace the vanilla ice cream with creamy vanilla gelato, which is a popular frozen dessert in Tuscan cuisine. Additionally, we enhance the chocolate sauce by incorporating Tuscan espresso, adding a unique twist to the dish. We alse have the original recipe for La dame blanche, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 6 ounces (170g) dark chocolate, finely chopped 6 ounces (170g) dark chocolate, finely chopped
• 1/2 cup (120ml) brewed Tuscan espresso 1/2 cup (120ml) brewed Tuscan espresso
• Whipped cream, for garnish Whipped cream, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 38g, 32g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, cream, and half of the sugar. Place over medium heat and bring to a simmer.
2. 2.
   In a separate bowl, whisk together the egg yolks and remaining sugar until pale and creamy.
3. 3.
   Slowly pour the hot milk 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. Do not let it boil.
5. 5.
   Remove the saucepan from heat and add the scraped seeds from the vanilla bean. Stir well to incorporate.
6. 6.
   Transfer the mixture to a bowl and let it cool completely. Once cooled, cover and refrigerate for at least 4 hours or overnight.
7. 7.
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. 8.
   Transfer the gelato to a lidded container and freeze for at least 2 hours to firm up.
9. 9.
   In a heatproof bowl, combine the chopped dark chocolate and brewed Tuscan espresso. Place the bowl over a saucepan of simmering water, stirring occasionally until the chocolate is melted and the sauce is smooth.
10. 10.
    To serve, scoop the vanilla gelato into bowls or glasses. Drizzle with the warm dark chocolate sauce and garnish with whipped cream and fresh mint leaves.

Treat your ingredients with care...

• Vanilla bean — To extract the seeds, use the back of a knife to scrape along the inside of the split vanilla bean. The seeds will release their intense flavor and aroma.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.

Tips & Tricks

• For an extra touch of Tuscan flavor, sprinkle some finely chopped hazelnuts or almonds over the gelato before drizzling with the chocolate sauce.
• If you don't have an ice cream maker, you can pour the chilled mixture into a shallow container and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• To make the dessert more visually appealing, serve it in elegant glass bowls or martini glasses.

Serving advice

Serve the Tuscan White Lady immediately after drizzling with the warm dark chocolate sauce to enjoy the contrast between the cold gelato and the warm sauce. Add a dollop of whipped cream and a sprig of fresh mint for an extra touch of elegance.

Presentation advice

To create an eye-catching presentation, drizzle the dark chocolate sauce in a zigzag pattern over the gelato. Garnish with a dusting of cocoa powder or chocolate shavings for added visual appeal.