Chocolate Brownie Banana Gelato by Chef Rob Sobkowski

Makes 27 servings


Melt the butter and chocolate and reserve. Sift the flour, cocoa powder, baking powder and salt together and reserve. Add the sugar, eggs and vanilla extract and whip to ribbon stage. Add the melted chocolate and butter and stir until completely combined. Gently fold in the sifted powders. Fold in the sour cream. Pour the batter into a sheet pan that has been lined with parchment paper and sprayed. Bake the brownies in an oven that has been pre heated to 325° F just until the center is set, about 35 to 40 minutes. DO NOT OVER BAKE!!

Banana Gelato
Place the milk, cream and Ponthier Banana Puree into a large mixing pitcher and stir with a wire whisk. Combine the sugar and Pernigotti Pura E Ricca and add them to the liquid ingredients. Whisk all ingredients until they are completely incorporated. Allow the mixture to rest for 20 to 30 minutes and process in a batch freezer.

Maracaibo Ganache
Place the 31108 Maracaibo 65% into a bowl. Bring the heavy cream to a boil. Add the hot heavy cream to the chocolate 1/3 at a time, stirring with a rubber spatula after each addition.


Squeeze some #31311 Felchlin Strawberry Topping onto the plate and brush a line down the plate with a pastry brush. Top the Pernigotti Banana Gelato with assorted chocolate decorations.

Specialty Ingredients:

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145 g Butter
210 g Felchlin-Swiss Cocoa Mass, unsweetened
145 g Felchlin-Swiss Sao Palme %60 Dark Rondo
570 g Sugar
7 Eggs, large
1 tbsp Vanilla extract
85 g All purpose flour
15 g Baking powder
35 g Felchlin-Swiss Cocoa Powder
7 g Salt
170 g Sour cream
40 ea Cigar Gaufrette Rolled Cookies
200 g Felchlin-Swiss Strawberry Topping

Banana Gelato
1 g Ponthier Banana Puree
700 g Whole milk, 3.5%
200 g Heavy cream, 36%
150 g Sugar
80 g Pernigotti Pura E Ricca

Maracaibo Ganache
500 g Felchlin-Swiss Maracaibo 65% Rondo
500 g Heavy cream, 36%