Cornetto
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Cornetto
€ 2.990,- (unica)
Introduction to the Cornetto
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Cornetto
The Cornetto is one of the most iconic ice creams in the world and originates from Italy. In the 1950s, an Italian ice cream manufacturer developed a method to keep the crispy cone crunchy, even when filled with ice cream. This was achieved by coating the inside of the cone with a thin layer of chocolate, preventing it from becoming soggy. In the 1970s, Cornetto was acquired by Unilever, which made it popular worldwide under the Algida brand (or Wall’s in some countries). The combination of creamy ice cream, crispy cone, and the signature chocolate tip at the bottom became a huge success. Today, Cornetto comes in various flavors and remains a favorite among ice cream lovers!
Recipe for Cornetto (for 36 ice creams)
Ingredients
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For The Ice Cream Cones:
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250 g flour
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100 g white caster sugar
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100 g granulated sugar
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100 g butter
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1 egg
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pinch of salt
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For The Nougatine:
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100 g hazelnuts
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100 g sugar
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For The Chocolate Layer:
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200 g chocolate
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For The Vanilla Ice Cream:
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250 ml whipping cream
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200 ml milk
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1 vanilla bean, seeds scraped out
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3 egg yolks
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1 tbsp honey
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100 g sugar
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Instructions
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For the ice cream cones, mix the flour with the sugar. Make a well in the flour and add the butter, egg, and salt. Mix carefully and knead into a smooth dough. Wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
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Shape directly into ice cream cones and let cool. Repeat until the dough is used up.
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For the nougatine, preheat the oven to 180°C. Roast the hazelnuts until golden brown in about 12 minutes.
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Melt the sugar little by little in a pan. Mix the hazelnuts into the caramelized sugar. Spread the mixture on a baking sheet with parchment paper and let harden. Grind into nougatine in the container of the immersion blender.
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Melt the chocolate au bain-marie or in the microwave. Cool two-thirds of the chocolate back to 26°C and mix in the rest of the warm chocolate. This is called tempering. This gives the chocolate the perfect temperature of about 32°C and it can be processed further.
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For the ice cream, bring the whipping cream and milk to a boil with the vanilla bean and seeds. Mix the egg yolks with the honey and sugar. Pour a little boiling milk into the egg yolks and stir well. Now add the egg yolk mixture to the warm milk and stir. Remove the vanilla bean.
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Cook the ice cream composition at about 70°C. Let cool and churn into ice cream in an ice cream machine. Spoon the ice cream into a piping bag with a serrated nozzle.
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Fill the ice cream cones with the tempered chocolate, turn upside down and let the excess chocolate run out. Once the chocolate has hardened, fill the ice cream cones with the ice cream. Drizzle with some chocolate and sprinkle with the nougatine.
