CookEat Recipe
Zorama Frozen Chocolate Marble
A frozen chocolate custard mould marbled with whipped cream and lightened with egg whites.
Method
Steps
Step 1
Gather the ingredients: 100 g caster sugar; 80 g finely powdered or very finely grated plain chocolate, not cocoa powder; 3 egg yolks; 300 ml pasteurized whole milk; 3 pasteurized egg whites suitable for whipping; 150 g pasteurized whipping cream, cold; Leaf gelatine: the manufacturer’s mousse dose for the measured unwhipped mixture; About 15 ml water to dissolve the gelatine; 1 tablespoon ready-to-drink rosolio liqueur for the mould.
Step 2
Prepare a covered freezer-safe mould of about 1 litre. Beat the yolks with the sugar and chocolate, then gradually stir in the milk. Cook gently, stirring continuously, until the chocolate is smooth and the custard coats a spoon and reaches about 80–82°C, at least 74°C throughout, without boiling.
Step 3
Measure the cooked custard and add the measured volumes of the unwhipped cream, unwhipped pasteurized whites and the 15 ml water to calculate your gelatine dose. Follow your particular package’s mousse instructions; three historical sheets are not a reliable modern dose. Soak the required leaves in cold water for about 5 minutes, squeeze and dissolve gently in the 15 ml water without boiling.
Step 4
To avoid strands of gelatine forming in cold foam, whisk the dissolved gelatine into the custard while it is still slightly warm, then cool over an ice-water bath until no longer warm but still fluid. This changes the historical final-addition sequence while keeping its ingredients and marbled result.
Step 5
Whisk the pasteurized whites to firm peaks and fold gently into the cooled fluid chocolate mixture. Separately whip the cold cream to soft peaks. Fold it through only a few times so distinct white patches remain dispersed in the dark base; do not mix to a uniform brown.
Step 6
Wet the inside of the mould with the rosolio, tipping out any surplus. Spoon in the marbled mixture and cover. Freeze at −18°C for at least 4 hours, or longer until firm throughout. Do not churn. Refrigerate or freeze within 2 hours of cooking; freezing does not make raw unpasteurized whites safe.
Step 7
Briefly warm only the outside of the mould in lukewarm water, turn onto a chilled plate and cut eight portions to show the white and dark marbling. Serve promptly and keep any remaining portion frozen. The liqueur is not cooked off.
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