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Spiced Belgian Chocolate Gelato in Spaghetti Cups

Spiced Belgian Chocolate Gelato in Spaghetti Cups

Cooking Time

Preparation Time : 50

Cook Time : 20

Total Time : 70

Ingredients

Serves 10

  • 1 3/4 cups heavy cream

  • 1/3 cup dutch process cocoa powder or special dark cocoa

  • 3/4 cup sugar

  • 1 3/4 cups milk

  • 1/2 cup chocolate chips

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon fine sea salt

  • 1 1/4 teaspoons ground cinnamon

  • 2-3 teaspoons chilli powder adjust to taste

  • 150 gm spaghetti

  • 1/4 cup flaxseed gel (or 1 egg, lightly beaten)

  • 1/4 cup whole milk

  • 2 tbsp powdered sugar

  • 1/2 cup all purpose flour

  • 1 tbsp butter, melted

  • 1 tbsp sugar

  • 1 pinch salt

Directions

  • 01

    To make spicy chocolate icecream, Whisk together the cream, cocoa and sugar in a medium saucepan.

  • 02

    Warm the mixture over medium-high heat, whisking constantly until it comes to a full rolling boil (the mixture will foam up).

  • 03

    Remove from the heat before it overflows and immediately add the chocolate chips. Whisk until the chocolate has completely melted.

  • 04

    Stir in the milk, vanilla, salt, cinnamon and chilli powder.

  • 05

    Cover and refrigerate at least 5 hours, until thoroughly chilled.

  • 06

    To make base of cups, knead a semisoft dough with flour, butter, sugar and salt, by adding little water at a time.

  • 07

    Preheat oven to 160'C.

  • 08

    Roll out the dough as thin as possible and prick all over with a fork. cut in circles using large cookie cutter.

  • 09

    Place this dough sheet in outerside of baking cups by inverting it upside down. press it gently to make it even layer.

  • 10

    Boil spaghetti in boiling water until just tender and we are able to bend it.

  • 11

    Drain and wipe off any extra water by gently pressing between kitchen towels.

  • 12

    Coat spaghetti one by one by dipping them in flaxseed gel (or egg) and arrange it over the dough (already placed it over the cups).

  • 13

    Mix milk and sugar in a bowl.

  • 14

    Coat the spaghetti cups with milk mixture.

  • 15

    Place this cups upside down and bake it till golden brown, nearly 15-17 minutes. Once done, cool in wire racks.

  • 16

    To serve, scoop out chilled icecream and place it in spaghetti bowls. Dizzle with some chocolate sauce.

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