Print Recipe
Parrozzo, Saffron Stracciatella and Chocolate Ice Cream
V – O
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Saffron Stracciatella
Chocolate Ice Cream
Course Dessert
Cuisine Italian
Servings
people
Ingredients
Saffron Stracciatella
Chocolate Ice Cream
Instructions
Parrozzo Cake
  1. Preheat oven to 170°C. Whisk yolks and half of the honey in an electric mixer until thick and pale. Whisk in orange rind and transfer to a larger bowl.
  2. Whisk eggwhite and a pinch of salt in a clean bowl in an electric mixer until soft peaks, gradually add remaining honey and whisk until firm and glossy.
  3. Meanwhile, mix almond meal, flour and corn flour into a bowl. Sieve half of the mixture over yolk mixture, fold to combine, then fold in half the eggwhite mixture. Fold in the remaining flour, then eggwhites then fold the olive oil.
  4. Spoon in a floured cake tin and bake till cake is golden brown and the skewer withdraws clean.
Saffron Stracciatella
  1. Strain Stracciatella from his own cream. Let soak the saffron in the cream for 24 hours, then fold everything back together. You should have a lightly yellow Stracciatella with a distinct flavour of saffron.
Chocolate Ice Cream
  1. Combine stevia, cocoa powder and a 30mL of milk in a saucepan over medium heat. Stirring constantly until dissolved. Remove from heat.
  2. In a thermomix combine the banana with remaining milk, cream and a pinch of salt. Slowly pour in the warm cocoa mixture and blend till smooth.
  3. Place ice cream mixture in gelato machine and mix until firm. Place ice-cream in the freezer for 4-6 hour. Serve cold.