Old gregg mix

Old gregg mix

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
60g sugar
40g cream
5g instant coffee powder
5g cocoa powder

Method

  1. Put the sugar in a heavy-based saucepan and stir in 20 g water to make a slurry. Place the pan on the stove over a medium–high heat and let the sugar caramelise. There’s no need to stir, just let it do its thing. The sugar will start to bubble after 5 minutes or so and then 2 or 3 minutes later it will start to colour. When the caramel is a dark toffee brown, remove the pan from the stove — the sugar will be around 160°C to 180°C.
  2. Meanwhile, put the cream in a small saucepan and whisk in the coffee and cocoa powder. When the cream starts to simmer, take off the heat and very slowly pour into the toffee. Be very careful; if you rush this, the sugar may bubble over and the steam that it gives off could burn you.
  3. Stir to combine, then return the pan to a medium heat and keep stirring until the sugar has dissolved and the caramel is silky smooth. Remove the coffee and cocoa flavoured caramel from the heat and leave to cool. The caramel can be made ahead and stored in the fridge for up to 2 weeks. Bring back to room temperature before use.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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