Nut spread fondant with blackcurrant gelato

I am Alexander, a native of Samtskhe-Javakheti, the pastry chef of the inclusive and barrier-free cafe "Sweet Heart".
Our cafe is different because our main goal is to train people with disabilities and help them find employment. “The best thing in the pastry business is that there are so many options and opportunities. When you make a dessert, you have to put your whole heart into it and it's bound to turn out delicious, as long as you remember to switch on the oven timer!”

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Recipe author

Alexander Badoyan

Ingredients

pastry:

chocolate nut spread

300 gram

unsalted butter (82%)

60 gram

Egg

3 piece

highest quality flour

140 gram

Cocoa powder

10 gram

Baking powder

5 gram

dark chocolate drops

100 gram

blackcurrant

60 gram

Gelato base:

Egg yolk

4 piece

Sugar

110 gram

Vanilla sugar

5 gram

cream (35%)

450 gram

blackcurrant

100 gram

Black rum

10 gram

step

weigh all the ingredients in advance. Place the egg in the mixer bowl and beat well until white.

step

In a separate bowl, melt the butter and add it to the egg mixture. Then add the dry ingredients - flour, vanilla, baking powder sifted in advance!

step

Pour into the desired molds. I chose a round mold with a diameter of 8 cm. Bake at 200°C for 15 minutes.

step

Gelato mixture: add the egg yolks, sugar, vanilla and black rum in a bowl, beat well.

step

Then add the heavy cream and blackcurrants, cook on the cooker at a low temperature until slightly thickened. Then transfer to a container and let rest for 40 minutes, and finally store in the freezer overnight!

Serve

Decorate on serving dish with cocoa powder, rice chips, dried raspberry powder Enjoy!

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