Gelato Pinguino (Penguin Gelato)
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 300 ml |
| Fresh cream | 125 g |
| Vanilla bean | 1 pod |
| Sugar | 125 g |
| Dark chocolate | 200 g |
| White chocolate | 200 g |
| Hazelnut crumbs | to taste |
Instructions
- Prepare the Panna Gelato: Begin by preparing the panna (cream) gelato base. Pour the milk into a saucepan and add the sugar, fresh cream, and the vanilla bean, which should be split open to release its seeds.
- Blend and Heat: Stir the mixture continuously and heat over a medium flame until it reaches a gentle simmer, ensuring the sugar dissolves completely. Once heated, remove the vanilla pod and set the mixture aside to cool completely. This forms the creamy base for the gelato.
- Prepare the Molds: While the panna mixture cools, gather your silicone molds and ice cream sticks. Fill the molds with the panna mixture, ensuring it’s evenly distributed. Tap the molds gently to eliminate any air bubbles.
- Freeze Overnight: Insert the ice cream sticks into the molds and place them in the freezer to solidify for at least 12 hours. The longer, the better—overnight is ideal.
- Melt the Chocolate: After the gelato has fully set, melt the dark and white chocolates. You can do this in a heatproof bowl set over simmering water (double boiler method) or in the microwave in short bursts (about 7-8 seconds). Allow the melted chocolate to cool slightly at room temperature.
- Coat the Gelatos: Once the gelato pops out of the molds, carefully dip the first set of three gelato pops into the melted dark chocolate. Be sure to completely coat the bottom of each gelato to seal it tightly, preventing any melting later.
- Add Hazelnuts (Optional): If you’d like to add an extra crunch, sprinkle hazelnut crumbs onto the dark chocolate before it hardens. For best results, do this immediately after dipping, as the chocolate will set quickly.
- Freeze Again: Lay the dark chocolate-coated gelatos on a parchment-lined tray and freeze for at least one hour.
- Coat the Remaining Gelatos: For the remaining gelatos, repeat the dipping process, this time using the white chocolate. Ensure that the bottom is sealed just as carefully as before.
- Final Freezing: Once dipped, place the white chocolate-covered gelatos onto parchment paper and return them to the freezer for one hour.
- Final Decoration (Optional): If you’d like, you can drizzle the leftover dark chocolate over the white chocolate gelatos once they’ve set, adding an elegant touch to your frozen treats.
- Serve and Enjoy: After the gelatos are fully chilled and decorated, they’re ready to be enjoyed. These gelato pinguinos will offer a creamy, crunchy indulgence that’s perfect for summer—or anytime you need a refreshing treat!
Tips & Tricks:
- The silicone molds help to create a smooth surface, but if you don’t have any, you can use plastic cups as an alternative.
- Be sure to allow the chocolate coatings to cool to room temperature before dipping to avoid a too-soft layer.
- For a more personalized touch, feel free to experiment with toppings like chopped nuts, sprinkles, or shredded coconut.
These Penguin Gel
