There are sugar hits, then there are Gelato Messina sugar hits. And since opening its doors in 2002, the ice-cream juggernaut must have known their dedication to artisan flavours, and traditional craftsmanship would propel them to such great heights. Well, we did, at first bite.
Finally, after some pleading for its kitchen secrets to be shared, the gelato connoisseurs have exclusively given us an exquisite dessert recipe for a Chocolate Panna Cotta Tart with Passionfruit Sorbet, and it will have your guests thinking you're the next local Heston Blumenthal. We'd been toying with the idea of purchasing a Thermomix ourselves—it was only a matter of time really—and after seeing the incredible Messina confections we can create, we can now finally justify the purchase.
The best part? All three of the dessert's elements can be made separate from each other, or combined into one breathtaking dessert. Delish.
Keep scrolling for the entire recipes.
Gelato Messina's Chocolate Panna Cotta Tart with Passionfruit Sorbet
Pâte Sucrée Pastry Shell
100 g butter, at room temperature
100 g icing sugar, sifted
250g plain flour
1 g salt
1 vanilla bean, seeds scraped
- Put butter and icing sugar in the bowl of a Thermomix, and mix on speed 2 until combined.
- Remove lid and scrape down the sides. Mix again on speed 2 to fully incorporate icing sugar into butter. While mixing, drop egg through hole in the lid, and mix well.
- Add flour, salt, and vanilla, then mix on speed 3 until combined. Remove lid and scrape down the sides. Mix for a further 1 minute.
- Wrap dough in cling film, and rest in the fridge for 2 hours.
- Roll out dough to a 5 mm thickness, and cut to size to fit a flan tin (around 8cm in size).
Chocolate Panna Cotta Filling
250 g pure cream
150 g milk
2 g iota
150 g good-quality milk chocolate, chopped
Pastry tart shell, see recipe above
- Put cream and milk in the bowl of a Thermomix, and heat to 85°C on speed 3 for 10 minutes.
- Add iota and chocolate, then combine on speed 3 for 3 minutes, or until chocolate has melted.
- Pour chocolate mixture into the bottom of your tart shell and leave to set in the fridge until solid.
300 g water
100 g sugar
25 g dextrose
25 g maltodextrin
200 g passionfruit juice
¾ cup dry ice
- Put water in the bowl of a Thermomix, and heat to 50°C on speed 3 for 8 minutes.
- Add sugar, dextrose, and maltodextrin, then continue to cook for a further 2 minutes. Shear on speed 8 and hold for 45 seconds.
- Reduce speed to 3, and add passionfruit juice.
- Turn off heat and insert butterfly whisk attachment.
- Add dry ice, then mix until the sorbet is frozen.
- Place a scoop of sorbet on top of chocolate panna cotta tart before serving. Store leftover sorbet in the freezer.