Gabriel visits the Italian town of Pinerolo and finds some wonderful local specialities. He tastes some delicious ice-cream and visits a gourmet take-away shop. In the kitchen, Gabriel makes a rich chocolate ice-cream and hazelnut cake. You need an ice-cream maker to prepare this dessert.
5 egg yolks
200g caster sugar
2 cups milk, heated
2 tsp bitter cocoa
100 g dark chocolate, cut into small pieces
1 ½ cups whipped cream
2 tbsp water
3 drops red wine vinegar
100 g roasted hazelnuts
16 Italian biscuits (eg sfoliatine or savoiardi)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Beat the egg yolks with 150 g of the caster sugar for about 5 minutes until light and pale.
Stir in the hot milk, then transfer to a pan and cook on medium heat without boiling, stirring with a wooden spoon until the custard lightly coats the spoon. Transfer the preparation to a bowl and stir in the cocoa powder and chocolate pieces. Allow to cool.
When cold, fold in 1 cup of the whipped cream, then churn the preparation in an ice-cream maker.
While the ice-cream is churning, place 50 g caster sugar, 2 tbsp water and the red wine vinegar in a small saucepan. Bring to the boil and cook until it caramelises. Stir in the hazelnuts, stirring until the nuts are well coated. Transfer the hazelnuts to a tray lined with baking paper. After 2 minutes or so, crush about half of the hazelnuts and add the crushed nuts to the churning ice-cream.
Transfer the firm ice-cream to a mould, cover, and place in the freezer for a few hours.
Dip the mould in warm water and turn out onto a cold platter.
Pipe a little of the remaining whipped cream around the sides of the ice-cream and attach the biscuits around the sides. Decorate the top with the remaining ice-cream and the whole caramelised hazelnuts.