Vegetarian Gelato
Almond Chocolate Cauliflower Gelato
A chocolate and almond gelato with a hidden cauliflower base.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 10 g | 2 tbsp | cocoa powder | |
| 75 g | ½ cup | cauliflower florets, steamed or frozen cauliflower rice | |
| 1 ml | ¼ tsp | almond extract | |
| 65 g | ⅓ cup | sugar | |
| pinch of kosher salt | |||
| 240 ml | 1 cup | whole milk | |
| 120 ml | ½ cup | double cream | |
| 60 g | ½ cup | dark chocolate, chopped |
Ingredients
Method
- Whisk the cocoa powder, cauliflower, almond extract, sugar, salt, milk and double cream together in a small saucepan.
- Cook over a medium heat for about 5 minutes, until the sugar has dissolved.
- Take off the heat and pour into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chopped dark chocolate to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 331 kcal
- Fat
- 23 g
- of which saturates
- 14 g
- Carbohydrate
- 29 g
- of which sugars
- 24 g
- Fibre
- 2.9 g
- Protein
- 4.5 g
- Sodium
- 85 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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