Sammontana's Croccantino gelato has been a fixture in Italian freezers for generations — creamy gelato and crunchy almond brittle in every spoonful. Here it sits at the center of a mini Baked Alaska, where its nutty notes cut through a dark chocolate brownie base and the almond crunch holds its own beneath a billowing layer of toasted Italian meringue.
Ingredients for 4 people
For the gelato
- 1 Sammontana Croccantino Gelato
For the brownie base
- 150 g dark chocolate (70% cacao)
- 120 g unsalted butter
- 240 g sugar
- 3 eggs
- 35 g unsweetened cocoa powder
- 110 g rice flour
- 60 g coarsely chopped hazelnuts
- ½ tsp baking powder
- A pinch of salt
For the Italian meringue
- 240 g sugar
- 75 ml water
- 90 g egg whites
- Vanilla extract
How to make Mini Baked Alaska
- Make the brownie base. In a small saucepan, melt the chocolate with the butter and cocoa powder. Set aside to cool. In a stand mixer, beat the eggs with the sugar and a pinch of salt. Add the melted chocolate mixture and blend well. Fold in the pre-sifted dry ingredients and the chopped hazelnuts. Pour the batter into a square baking pan lined with parchment paper and bake at 180°C (350°F) for approximately 25-30 minutes.
- Cut the brownie base. Unmold the brownie and, using a round pastry cutter, cut out four individual discs.
- Add the gelato. Place a generous scoop of Sammontana Croccantino gelato on top of each brownie disc.
- Make the Italian meringue. Combine the water and sugar in a small saucepan and bring slowly to 110°C over low heat; a candy thermometer is essential here. Once the syrup reaches 110°C, begin whipping the egg whites in the stand mixer on medium speed. When the syrup reaches 120°C and the whites are half-whipped, pour the hot syrup in a thin, steady stream into the egg whites, directing it along the sides of the bowl and not onto the whisk. Once all the syrup has been added, increase the speed and continue whipping until the bowl feels completely cool to the touch, about 10 minutes. Transfer the meringue to a piping bag and coat each brownie immediately.
- Torch and serve. Using a kitchen blowtorch, toast the meringue until golden. Serve immediately to enjoy the contrast between the cold gelato and the warm meringue, or keep in the freezer until ready to plate.
