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Chocolate rosemary gelato pots with pear crisps
Serves 10 Desserts and puddings
Ingredients
- 750ml full-fat milk
- 3 rosemary sprigs
- 100g dark chocolate (minimum 70% cocoa solids), broken into pieces
- 5 medium egg yolks
- 100g caster sugar
For the pear crisps
- 2 pears
- juice 1 lemon, mixed with 3tbsp cold water
- 1tbsp caster sugar
You will need
- ice-cream maker
Method
In a medium saucepan, slowly bring the milk and rosemary to just below boiling point. Turn the heat right down and infuse for 10 minutes, then strain.
Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring it does not touch the water. Remove from the heat, slowly whisk in the milk, then return to the pan and keep warm.
Whisk the egg yolks with the sugar until thick and creamy. Slowly stir in the warm chocolate milk, return to the saucepan and place over a medium heat. Stir for up to 5 minutes, until thick enough to coat the back of a spoon. Do not boil, or it will curdle. Cool, then place in an ice-cream maker and churn until softly set. Pour into a tub and freeze until set. Preheat the oven to 110C/
225F/Gas 1⁄4 and line 2 baking trays with greaseproof paper. Using a mandolin, slice the pears lengthways around 5mm thick, adding them to the lemon water as you go. Leave for 10 minutes, then drain and pat dry. Lay flat on the prepared baking trays, sprinkle with the sugar and then bake for 1 hour. Keep an eye on them as oven temperatures will vary. They will curl up around the edges and be light golden brown when ready. They will crisp up once cold. Cool on the baking trays and keep in an airtight container. Serve the gelato with 3 pear crisps per serving.
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