A cross between kulfi and a traditional Sicilian style gelato that contains no egg custard and uses cocoa powder as the thickener.
This gelato is softer than kulfi and richer than the Sicilian eggless gelato, uses besan to thicken, aromatic spices, and is finished with a drizzle of tangy pomegranate syrup or molasses.
Served with my Recipe - Aquafaba Meringues
Adapted loosely from Easy Chocolate Gelato in Saveur
Besan Gelato with Cardamom, Espresso and Pomegranate Syrup
Ingredients
240 ml/1c heavy or double cream
400ml/1-2/3c full cream/whole milk, divided
1 tsp cardamom seeds, cracked
70g besan/chickpea flour
1tbs cornstarch
200g/1 cup raw granulated sugar
1 tsp pumpkin pie spice
1/2 tsp ground cardamom
100ml/5 tablespoons best strongest espresso
Pumpkin pie spice and
Pomegranate syrup for serving
In a medium pot over medium heat, add half the milk, cream and cardamoms.
Bring the contents to a simmer (about 5 minutes), then remove from the heat.
Allow to steep for at least 30 minutes.
Bring the milk, cream and cardamoms back to a low simmer.
Step 2
In a medium bowl, whisk together the sugar, cornstarch, besan, espresso and remaining milk, then whisk the mixture into the pot of hot milk.
Turn the heat to low and continue cooking until the sugar has fully dissolved, and the flours have cooked, about 5 minutes.
Cover and set aside to cool to room temperature, whisk in the espresso, then cover with plastic wrap and refrigerate for 8–24 hours.
Step 3
Pour the chilled mixture into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the gelato into an airtight container and freeze until set, at least 4 hours.
Or freeze without an ice cream maker in an airtight lidded container with a sheet of parchment or baking paper placed onto the gelato mixture, Freeze overnight. To serve, takeout of the freezer for about 15-20 mites before you plan to serve.
Scoop into bowls, drizzle with some pomegranate syrup, give a light dusting of pumpkin spice if wanted, and serve immediately, perhaps with aquafaba meringues.
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