Use pure hazelnut paste, not a sweetened cocoa spread, and dextrose powder, not glucose syrup. A compressor ice-cream maker makes the two consecutive batches easier.
Make ahead Begin in the morning or the day before. Chill the cooked bases thoroughly, churn separately and allow the assembled desserts at least 4 hours in the freezer.
Tartufo di Pizzo with a cocoa centre
Prep 1 hr · Cook 15 min · Rest 10 hr 40 min · Yield 8 tartufi · Difficulty Hard
Method
Whisk the gelato sugar, its dextrose and the yolk, then gradually add the milk. Add the strip of zest and heat gently, stirring continuously, to 82–84°C without boiling. Remove the zest. Divide the cooked base equally by weight between clean bowls.Whisk the gelato sugar, its dextrose and the yolk, then gradually add the milk. Add the strip of zest and heat gently, stirring continuously, to 180–185°F without boiling. Remove the zest. Divide the cooked base equally by weight between clean bowls.
Whisk the hazelnut paste into one half. Sift the gelato cocoa into the other, whisking until smooth. Set the bowls in an ice bath and stir to cool rapidly, about 30 minutes, then cover and refrigerate for at least 4 hours until thoroughly cold.Whisk the hazelnut paste into one half. Sift the gelato cocoa into the other, whisking until smooth. Set the bowls in an ice bath and stir to cool rapidly, about 30 minutes, then cover and refrigerate for at least 4 hours until thoroughly cold.
For the centre, mix its sugar, dextrose and sifted cocoa in a small pan. Whisk in the water and lemon juice gradually. Bring to a gentle boil, stirring, and cook for about 2 minutes to a smooth, thick sauce. Cool, then cover and chill.For the centre, mix its sugar, dextrose and sifted cocoa in a small pan. Whisk in the water and lemon juice gradually. Bring to a gentle boil, stirring, and cook for about 2 minutes to a smooth, thick sauce. Cool, then cover and chill.
Churn the bases separately according to your machine, about 30 minutes each, until thick and spoonable. Transfer each to a shallow freezer box. Let them firm in the freezer for about 1 hour as needed, until they hold a hollow but can still be pressed together.Churn the bases separately according to your machine, about 30 minutes each, until thick and spoonable. Transfer each to a shallow freezer box. Let them firm in the freezer for about 1 hour as needed, until they hold a hollow but can still be pressed together.
For each dessert weigh 60 g chocolate gelato and 60 g hazelnut gelato. Press the chocolate against the cavity, then add the hazelnut gelato, reserving a little of the weighed gelato to close the top. Make a central hollow 2–3 cm wide and add 18 g cocoa sauce. Cover with the reserved gelato, sealing it completely. Keep any spare gelato and sauce separately.For each dessert weigh 2 oz chocolate gelato and 2 oz hazelnut gelato. Press the chocolate against the cavity, then add the hazelnut gelato, reserving a little of the weighed gelato to close the top. Make a central hollow ¾–1¼ in wide and add ¾ oz cocoa sauce. Cover with the reserved gelato, sealing it completely. Keep any spare gelato and sauce separately.
Cover and freeze at −18°C for at least 4 hours, until firm enough to unmould. Turn out, remove any lining and dust all over with the coating cocoa. Let stand for 5–10 minutes, just until a spoon enters easily and the centre softens, then serve.Cover and freeze at 0°F for at least 4 hours, until firm enough to unmould. Turn out, remove any lining and dust all over with the coating cocoa. Let stand for 5–10 minutes, just until a spoon enters easily and the centre softens, then serve.
