Robiola gelato with Cornmeal Crumble and Glazed Chestnuts

Preparation time (in minutes)
60
Servings per person
8
Preparation steps
3
665 g whole milk
100 g heavy cream 35%
25 g skimmed milk powder
5 g ice cream stabilizer (neutro)
150 g sucrose
35 g dextrose
30 g dry glucose syrup
200 g Robiola
350 g Soft wheat flour
110 g cornmeal flour
300 g Butter
4 g Salt
250 g powdered sugar
80 g Eggs

The recipe preparation

1

Heat milk and cream to ~90°C (195°F). Blend in all the pre-mixed dry powders. Add the Robiola cheese and continue blending. Churn in an ice cream maker.

2

Rub the butter into the flours until sand-like. Add eggs, salt, and powdered sugar. Chill in the fridge for at least 30 minutes. Break into pieces and bake at 160°C (320°F) for 10–12 minutes. Once cool, chop coarsely.

3

Spoon the crumble onto the base of the dish, place a scoop of Robiola gelato on top, and garnish with marrons glacés (candied chestnuts) along with a drizzle of their syrup.

More similar recipes