Mint Stracciatella Gelato #shorts #youtubeshorts #gelato #frozendessert

By Bruno Albouze

Ingredients

Instructions

1. Freeze the bowl and containers for the churned gelato. Freeze the chocolate bark, broken into pieces.
2. Blanch the mint leaves (mainly leaves, few stems) in boiling water for 10 seconds, drain, refresh in iced water, then squeeze dry in several layers of paper towel until no moisture remains. Cut with scissors.
3. Gelato bianco: mix the sugar, dextrose, milk powder, salt and stabilizer in a bowl. Heat the milk to 104°F/40°C, add the dry mix, and cook to 185°F/85-86°C, stirring constantly. Transfer to the frozen bowl and cool in an ice bath.
4. Gelato verde: blend the mint, heavy cream, dextrose and chilled bianco until vibrant green. Strain through a sieve, pressing hard on the solids, and discard them. Add peppermint extract drop by drop to taste.
5. Refrigerate the green mixture for at least 4 hours, and no more than 24 hours.
6. Churn for about 45 minutes. Add the frozen chocolate pieces once churned, then transfer right away to the frozen container, cover the surface with freezer bag (not plastic wrap), and freeze for 5 hours before serving.
7. Optional chocolate method: while churning, melt 60 g bittersweet chocolate with 20 g cocoa butter or coconut oil over simmering water, cool to 35°C, then pour in a steady stream into the running machine at the end of churning.

Summarized from Bruno Albouze's video. Watch it for the details.

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