Gianduja Chocolate Kulfi w/ Caramelized Banana, Cocoa Nibs & Popcorn
Welcome to my post-apocalyptic version of a chocolate dessert. So dramatic. The one that ends it all. Kulfi is an Indian ice cream that’s not quite as romantic as gelato but has its own charms, including a slightly chewy texture and a creamy taste. This Gianduja version is as close to a Nutella frozen treat that you’ll ever get. As you may already know Gianduja is a type of Italian chocolate that contains about 30% of hazelnut paste which is best known under the brand Nutella. The problem with Nutella (which was originally called Pasta Gianduja) is that it has a lower hazelnut percentage and fillers to make it spreadable that we don’t want in our dessert, so you should look for a solid block of Gianduja at your Italian market. I’ve added cocoa nibs and chopped roasted hazelnut for some crunch, whipped cream and popcorn because it’s fun, and a caramelized banana because nutella + banana = awesome (duh!)
So how does it compare to Nutella straight out of the jar? Well, you have to think outside the fortune cookie on this one. If you look at the Nutella family tree, this would be the more refined but unpretentious second cousin. Those two are hard to compare to each other but most likely to get in a fight at a family gathering.
Pichet Ong, the diminutive former pastry chef of Spice Market, made an Ovaltine version of this dessert years ago which is still apparently one of the best sellers at the restaurant. Maybe we’re on to something here.
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Gianduja Chocolate Kulfi w/ Caramelized Banana, Cocoa Nibs & Popcorn
Inspired by Pichet Ong in “The Sweet Spot” - Serves 10
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For the Gianduja Chocolate Kulfi:
- 4 cups heavy cream
- 1 vanilla bean, split in half
- a large pinch of Fleur de Sel
- 1 cup Ovaltine powder
- 14 ounces Gianduja chocolate, chopped
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For the Caramelized Banana + Garnish:
- 3 bananas
- 4 tablespoons butter
- 4 tablespoons sugar
- cocoa nibs
- toasted hazelnuts
- caramelized popcorn
- 1 cup whipped cream
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For the Gianduja Chocolate Kulfi:
- Simmer heavy cream, vanilla bean and salt in a medium saucepan for about 25 minutes until cream is reduced by 1/3. Remove the vanilla bean and dry in low oven (use for garnish). Add ovaltine powder whisking constantly until the mixture is smooth. Remove from heat, add the Gianduja and stir until melted. The mixture should be totally smooth and have a fudgelike consistency. Strain mixture and pour mixture onto 10 to 12 portion-sized flexipan molds. Freeze until set. If you don’t own flexipan mold you could use 3-ounce wax-lined paper cups to shape the kulfi. Simply peel off the cups when you’re ready to serve.
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For the Caramelized Banana + Garnish:
- Slice the banana. In a medium sautee pan, melt the butter and add the sugar. Cook until it begins to caramelize. Add the bananas and cook on one side over medium heat until golden and caramelized. Reserve on a plate until ready to serve. If you own a blowtorch, you could just sprinkle the bananas with sugar on one side and caramelize them with the blowtorch, just like you would a creme brulee.
- Unmold the kulfi and plate. Arrange the caramelized bananas on one side. Garnish with toasted hazelnuts, cocoa nibs, caramelized popcorn, whipped cream and a dry vanilla bean.
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