Tartufo

I can distinctly remember the first time I had a Tartufo. I was about 6 years old and on a family holiday in Italy. We were eating out and after finishing off my meal, my dad took me to choose a dessert. I remember peering through the glass and seeing a chocolaty dessert. I chose it and waited expectantly at the table for my dessert to arrive. When it arrived, I digged into it and discovered a layer of vanilla ice-cream and chocolate sauce underneath the chocolate layer. And it was the best thing that ever touched my lips. To this day it is still my favourite dessert however I cannot have it since I am lactose intolerant so I made a lactose free version this Valentine’s day and I am sharing it with you all! You’re welcome ;).

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Ingredients: (makes 4-5)

For  the chocolate ice-cream:

  • 50g dark chocolate (I used the 70% Green & Black’s dark chocolate)
  • 50g cocoa (I used Green & Black’s cocoa)
  • 85mls lactose free cream
  • 200mls lactose free milk of choice
  • 2 egg yolks
  • 75g sugar
  • 1/2 teaspoon vanilla paste

 For the vanilla ice-cream:

  • 100ml lactose free milk e.g. Arla’s Lactofree Milk or Rice milk
  • 95ml lactose free cream e.g. Arla’s lactofree cream
  • 28g caster sugar
  • 1 egg yolks
  • 1/8 tsp vanilla paste

Chocolate syrup:

  • 25g dark chocolate
  • 45g double cream
  • 40g caster sugar
  • 40g water
  • 15g cocoa powder

Extra cocoa powder for dusting

Methods:

  1. Prepare the chocolate ice-cream following the instructions here.
  2. Put chocolate ice-cream in silicon half sphere moulds (like these) leaving a well at the centre of each. Set some of the chocolate ice-cream aside to use later to cover the bottom of the spheres. You can use a ramekin instead or a glass. If you do line with baking paper.
  3. Place the ice-cream in the freezer until set.
  4. Make the chocolate syrup by placing the double cream, sugar and water in a pan and bringing it to a boil.
  5. Remove from the heat and add the cocoa.
  6. Stir in the dark chocolate until melted. Cool the syrup.
  7. Add approximately 1 tablespoon of chocolate syrup to the well in the chocolate ice-cream and place in the freezer again to set.
  8.  Prepare the vanilla ice-cream following the instructions here.
  9. Place the vanilla ice-cream in the well at the centre of the sphere on top of the chocolate syrup.
  10. Place in the freezer. Meanwhile take the chocolate ice-cream set aside out of the freezer and allow to soften.
  11. Once the chocolate ice-cream is soft, cover all the vanilla with a layer of chocolate ice-cream using the ice-cream set aside.
  12. Place in the freezer until set.
  13. To serve remove the half spheres from the mould. Leave at room temperature for approximately 10 minutes to soften. Dust with cocoa powder and serve.

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