Burnt Milk Gelato with Mexican Hot Chocolate

Preparation info

  • Difficulty

    Easy

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 500 g / 1 lb 1.64 oz Mexican Hot Chocolate
  • 300 g / 10.58 oz Burnt Milk Gelato
  • 10 g / .35 oz ground Mexican cinnamon

Method

Assembly

  1. Pour approximately 50 g / 1.76 oz hot chocolate into a 90-ml / 3-oz glass, or until it is two-thirds full.
  2. Scoop a medium quenelle (30 g / 1.06 oz) of the gelato on top of the hot chocolate. The quenelle will lose its shape slightly on account of the heat, but its dome shape will remain.
  3. Sprinkle a pinch of ground cinnamon on top.
  4. Serve immediately.

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