Double Espresso Gelato with Chantilly Cream, Bitter Chocolate & Shortbread

Directions:

Gelato

1. Bring the milk to a gentle simmer in a pan.
2. Mix the sugar and egg yolks together.
3. Pour the warmed milk over the egg mixture. Stir well until completely smooth. Add the espresso coffee and instant coffee, combining well.
4. Place the combined custard mixture into a clean pan over a low heat and stir continuously until the custard thickens. Do not boil.
5. Transfer the custard into a bowl and allow to chill in the fridge for at least 2hrs.
6. Once chilled, briefly whisk the mixture again. Churn the chilled mixture for 50 min in the ice cream machine.
7. Freeze until ready to use.

Plating

1. Place 3 scoops of ice cream in an ice cream cup.
2. Drizzle with caramel sauce.
3. Place a dollop of Chantilly cream on the top and sprinkle with chocolate flakes (flake the bar using a vegetable peeler).
4. Serve with shortbread.