Sammontana's Croccantino gelato has been a fixture in Italian freezers for generations
— creamy gelato and crunchy almond brittle in every spoonful, a combination that is simple on paper and irresistible in practice. Here, we put it at the center of a mini Baked Alaska, where its nutty notes cut beautifully through a dark chocolate brownie base, and the almond crunch holds its own beneath a billowing layer of toasted Italian meringue. Sammontana's Croccantino gelato was always a treat. Now it's a showstopper.
Difficulty
Medium
Serves
4 people
Preparation time
160 minutes
INGREDIENTS
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
STEPS
MAKE THE BROWNIE BASE
In a small saucepan, melt the chocolate together with the butter and cocoa powder. Set aside and allow 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, 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 savour the contrast between the cold gelato and the warm meringue — or keep in the freezer until ready to plate.
Your table called — it wants a Baked Alaska. Find Sammontana Croccantino gelato at your nearest Eataly and make it happen.
