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1
For the Gelato:
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2
In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
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3
Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
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4
Remove from heat and dip pan briefly into an ice water bath to stop cooking.
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5
Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
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6
Whisk in cocoa and keep whisking till mixture is well combined.
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7
Keep warm while you prepare chocolate and custard base.
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8
Melt chocolate in a bowl over barely simmering water.
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9
In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
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10
Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
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11
Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140u00b0F.
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12
Cook (do not boil) 4 minutes more, stirring frequently.
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13
Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
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14
For the sauce:
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15
In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
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16
Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
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17
Remove from heat and allow to cool.
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18
While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
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19
Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
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20
Whisk in the preserves or marmalade until combined well.
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Remove from heat and stir in liqueur.
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22
Pool sauce on individual plates and place scoops of the gelato on the sauce.
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23
Garnish, if desired, with raspberries and mint sprigs.
