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U.S. Potato and Cinnamon Gelato

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Cuisine: AmericanAsian
Prep Method: Fried





U.S. Potato and Cinnamon Gelato

  • 650 milliliter Fresh Milk
  • 65 milliliter Fresh Cream
  • 165 grams White Sugar
  • 3 grams High Quality Cinnamon Powder
  • 155 grams U.S. Hashbrown
  • 6 pieces Egg Yolks (approximately 20g each yolk)

U.S. Potato Churro

  • 455 grams U.S. frozen potato straight cut, diced
  • 1 liter Cold Water
  • 8 grams Salt
  • 28 grams Unsalted Butter

For Frying

  • 2 quarts (1.9L) Vegetable Oil, for frying

For the choux pastry

  • 120 grams Fresh Milk
  • 42 grams Unsalted Butter, cut into ½-inch cubes
  • 4 grams Sugar
  • 2 grams Salt
  • 35 grams All-Purpose Flour, sifted
  • 35 grams U.S. Straight Cut Fries, chopped in to dice
  • 2 Large Eggs (100g)

Chocolate Sauce

  • 600 milliliter Fresh Milk
  • 65 grams U.S. Frozen Tater Tots
  • 2 grams Cinnamon Powder
  • 50 grams Cocoa Powder
  • 2 grams Salt
  • 100 grams Dark Chocolate Chips


US Potato and Cinnamon Gelato

  1. Place all ingredients in a deep pitcher. Using a hand blender blitz until smooth and well blended. Do not lift the Blender while blending to avoid bubbles.
  2. Place mixture in a deep bowl over a double boiler. Gently stir mixture and heat to 85C to pasteurise.
  3. Once pasteurized cool to room temperature.
  4. Churn mixture and turn into gelato according to your machines manual.
  5. Extract gelato the freeze immediately. Freeze at – 12 C overnight.
  6. Swirl with chocolate sauce and potato Churro pieces. serve and enjoy!

U.S. Potato Churro

  1. ½ recipe Choux Pastry transferred to a small bowl with plastic wrap pressed directly against the choux’s surface.
  2. Place the Potatoes USA Dehydrated potato powder, water, salt in a large saucepot. Boil.
  3. Whisk together to remove lumps, boil for 15 minutes until mixture has thickened.
  4. Transfer potato mixture to a medium bowl. Using a flexible spatula, stir in melted butter and season with salt and pepper to taste.
  5. Add choux pastry, and stir until thoroughly combined, about 1 minute. Cover with plastic wrap, pressing plastic against surface of the potato-choux mixture to prevent a skin from forming.
  6. Set aside (mixture can be held at room temperature for up to 2 hours, or refrigerated for up to 8 hours and brought to room temperature before frying).
  7. transfer choux mix into a piping bag with a star top nozzle, fry at 170°C.

For the choux pastry

  1. In a 3-quart stainless-steel saucier or saucepan, combine milk, butter, sugar, diced frozen potatoes and salt, blitz until smooth.
  2. Set over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil).
  3. Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain.
  4. Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don’t have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass.
  5. To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F on an instant-read thermometer (you need the dough cool enough that it doesn’t cook the eggs when they hit it).
  6. Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop.
  7. Scrape down sides of mixer bowl, then mix once more at medium speed just to ensure the choux batter is fully mixed, about 5 seconds.

Use choux right away, or hold at room temperature for up to 2 hours before using; how you use the choux will depend on the application, though it’s important to prevent a skin from forming, either by transferring the choux right away to a pastry or zipper-lock bag and keeping it sealed, or pressing plastic wrap directly against the choux’s surface.

Chocolate sauce

  1. Place milk, salt, cinnamon, and cocoa powder in a medium size sauce pot. Boil mixture then add in frozen potato tots, blitz until well pureed.
  2. Stir in chocolate chips until mixture thickens.
  3. Cool down mix to room temperature.
  4. Use sauce as a swirl or topping.


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Recipe by: Chef Mikko Aspiras

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