GELATO AL CIOCCOLATO fresco e più leggero SENZA GELATIERA senza latte panna e uova | Davide Zambelli

Chocolate ice cream is a very popular recipe; it's creamy and delicious. In this video, I'll make it without an ice cream maker and without milk, cream, or eggs. I thought I'd offer you a lighter, fresher version, perfect for summer, with a water base and a few other plant-based ingredients. It's vegan, gluten-free, and lactose-free. Perfect for everyone, in short. Don't think it's any less delicious. It'll be creamy yet still full-bodied thanks to the fats naturally present in chocolate. #chocolate #gelato #vegan ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, MOST IMPORTANTLY, ADDITIONAL TIPS ;) - ... This one is without cream and milk, so imagine that, and I've replaced those two ingredients with water. It won't be watered down, though, and the great thing is that everyone can eat it because, being dairy- and egg-free, we can safely consider it a vegan, lactose-free, and naturally gluten-free ice cream. We'll taste the pure cocoa and chocolate, and the only fat present will be the chocolate's own, cocoa butter. I wanted to replace the white sugar with cane sugar and added a small amount of coffee, which pairs perfectly with dark chocolate. It rounds out the flavor and gives it a wonderfully delicious roasted note. It won't be overpowering, but simply noticeable. In any case, if you don't like it, just replace the coffee with water at the beginning. And remember to add the coffee at the end; if you boil it with the water, cornstarch, and cocoa mixture, it will become bitter. It's like when you make coffee with a moka pot and leave it on the stove even though it's risen. By the time it starts to boil, you'll have lost it, because the aroma and flavor will have a burnt note that won't resemble the intense, aromatic flavor typical of coffee. A secret to lowering the freezing point of the mixture? Gelato makers use special products, like inulin, a plant fiber that gives body to the gelato. It's not available in supermarkets, but we could easily find a solution: adding alcohol. You won't actually taste it, but I wanted to use a spirit that pairs very well with chocolate: rum. Of course, if you don't feel like adding alcohol to your gelato, you can absolutely leave it out. It will still be delicious. Let's face it: in this heat, even if this gelato is slightly more "iced," it will only be a good thing because it will regenerate you from this summer heat that is increasingly becoming more intense as we get closer to the heart of summer. For the decoration, I wanted to offer you something simple (it's not mandatory, of course): chocolate curls prepared with the help of a vegetable peeler. All you need to do is heat the chocolate for a few seconds in the oven or microwave (as I did), without melting it but just softening it. The vegetable peeler will create these lovely curls that you can use not only to decorate this ice cream but also to decorate the edges of a cake and the surface. Of course, I hope this recipe inspires you, and you'll see that if you love chocolate, especially dark chocolate, you'll find it delicious and will stay with you all summer long, especially if, like me, you're addicted to chocolate but rightly want to enjoy it in a cooler yet still enveloping version this summer. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • TIK TOK : @davide_zambelli