Active Time: 1 Hour
Total Time: 12 Hours
12 Push Pops
Mix together the sugar, salt, and perfect gelato.
In a pot add the milk and whisk in the sugar mixture. Bring the mixture to a boil and remove it from the heat. Allow it to cool for a few minutes.
Add in the mascarpone and mix until fully combined. Cool the mixture in the refrigerator before Churning.
Churn the gelato according to the manufacturer instructions on your ice cream churn. Freeze until needed.
In the bowl of a double boiler add the chocolate and heat until it is melted.
Add the oil and mix until combined.
Hold at room temperature until needed.
In a heavy bottomed pot heat the DE42 syrup, ½ of the marsala, and coffee beans. Bring the mixture to a boil and allow it to steep for 30 minutes.
Scoop out the coffee beans and place the syrup in a blender. Add the scraped vanilla bean and the remaining marsala.
Begin blending on medium speed and sprinkle in the 210s. Blend for 1 minute before slowly drizzling in the melted butter.
Blend for 1 more minute before straining through a 250 micron super bag. Chill before use.
Preheat oven to 350°F. In a stand-up mixer, combine the egg yolks and sugar and mix on medium speed for 5 minutes.
Cut the vanilla bean in half, using the back of a knife, scrape out the seeds and add it to the egg yolk mixture.
Whisk for another 5 minutes. Combine the flour and salt and whisk together.
Add 30g of the flour mix (3 Tbsp) to the egg yolk mixture and gently fold in. Scrape the yolk mixture into another bowl and set aside.
Clean the bowl and whisk. Add the egg whites to the cleaned bowl and whisk on low speed for 2 minutes.
Increase to medium speed and whip into stiff peaks. (missing adding sugar step?)
Gently fold ⅓ of the whipped egg whites into the yolk mixture.
Once nicely combined add the remaining whipped egg whites and gently fold.
Add the remaining flour and gently fold until all combined.
Spread evenly on a baking tray lined with a non stick baking mat, about ¼ to ½ inch thick.
Place in the oven and cook for 5-7 minutes or until lightly browned. Remove from the oven and allow them to cool.
Use a ring cutter to punch out discs reserve until needed.
Dip the lady fingers into the black coffee and push them into the bottom of the molds, add a small layer of the marsala emulsion followed by the mascarpone gelato. Repeat this sequence until the pops are full.
Pour the chocolate shell onto the top of the molds and freeze until solid.
Dip the top of the mold into the chocolate shell and allow some of the chocolate to drip down the side as a garnish.
Freeze until service.