Bonet’ Gelato – Chocolate & Amaretti Biscuits Gelato
Episode 5 of Luca’s Key Ingredient focuses on amaretti biscuits, traditional Italian almond biscuits. For dessert, Luca’s creativity shone with his Bonet’ Gelato – Chocolate & Amaretti Biscuits Gelato . This classic Italian dessert combines creamy chocolate, hints of caramel, and almond undertones for the ultimate treat. Inspired? Create this delicious recipe with your Smeg Stand Mixer and Ice Cream Maker, perfect for whipping up gelato this summer!
Catch the new season of Luca’s Key Ingredient, Sundays at 9:30am on Channel 10 or on demand.
Serves: 4
Prep Time: 15 mins
Cook Time: 10 mins
INGREDIENTS
4 gelato
1 cup fresh milk
2 cups pouring/single cream
1 vanilla bean, split and seeds scraped
6 egg yolks
125 g castor sugar
20 ml Lazzaroni Amaretto Liqueur
10 Lazzaroni Amaretti, crumbled, plus 4 extra to serve
Orange zests, to serve
20 g dark chocolate (70%), shaved, to serve
Caramel for Garnish Gelato
120 g castor sugar
65 g water
METHOD:
1. For the caramel, melt sugar a little at a time in a saucepan, till amber in colour, then remove from heat and VERY CAREFULLY add water, gently swirl the caramel till water is fully mixed in, and set aside.
2. Heat the milk, cream, and vanilla until hot but not boiling. Remove from heat. In a separate bowl, whisk the egg yolks and sugar until thick and pale in colour, then add the cocoa powder and stir to combine.
3. Slowly whisk in the hot cream mixture while whisking continuously, then fold in the crumbled Amaretti biscuits. Pour the mixture back into the pot, and stir over low heat for 4-5 minutes, or until thickened (up to 82°C for precision). Remove from heat, stir in the Amaretto liqueur, then set aside to chill in the fridge for at least 2 hours or preferably overnight.
4. Pour the cooled custard into an ice cream machine and follow the manufacturer's instructions till the ice cream is firm. If you don’t have a gelato maker, place the custard into a deep tray in the freezer for 1 hour. Then every 30 minutes take it out and beat it with an electric mixer. Repeat this for 3-4 times or till the gelato is firm.
5. Serve with crumbled amaretti, caramel sauce, orange zests and dark chocolate.
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