Belle's Gelateria : Kopikolato Espresso Gelato

Saturday, May 23, 2015

This recipe is going straight to the 'to make again' pile. In a house full of coffee-consumers, this long-awaited gelato was finished with alarming speed. Delightfully refreshing, it's just the right balance of not overly bitter nor overly sweet.

Organic beans from San Francisco Bay Rainforest Blend were used to make the espresso. Full bodied with lively citrus notes, it mentioned. Nice!

I pulled each of the three shots twice... only because we still needed to have a good sleep after dinner and dessert :) Yes, coffee in cakes have been keeping me awake after hours. What I would give to go back to those days when I was having an Irish coffee or Mexicano after dinner...

1-1/2 cup cream
1-1/2 cup milk

1 cup milk
1 cup espresso
1/2 cup sugar
3 tbsp cornstarch
a pinch of sea salt

1. In a saucepan, simmer the cream and 1-1/2 cup of milk.
2. In bowl, whisk together 1/2 cup milk, espresso, sugar, cornstarch, and sea salt.

3. Once the mixture in the saucepan is simmering, add the contents of the bowl until combined.
4. Stir over medium to medium-low heat until the mixture boils and thickens and coats the spoon (about 15 minutes).

5. Remove from heat, then strain and cool until room temperature.
6. Cover and refrigerate for two hours or overnight.

7. Whisk again before churning using the gelato paddle for about 40 minutes.

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