Old Gregg Mix [for Gelato Messina's Old Gregg Gelato]

Edit

Recipe's preparation

Old Gregg Caramel

Place sugar and water into small saucepan on the stove over a medium heat. Leave without stirring to let the sugar caramelise. It will bubble in about five minutes, and 2 to 3 minutes later start to caramelise. Allow to caramelise to a dark toffee brown, around 160-180 degree Celsius. Remove the pan from the stove before it burns. It will be extremely hot, so take great care with it. .

While the caramel is cooking, place the cream, coffee and cocoa  in TM bowl. Cook for 5 minutes/Varoma/speed "Gentle stir setting" , until it reaches 100 degrees, or the cream is just at boiling point..

Mixing the cream and caramel

While the caramel is still very hot, very slowly pour the hot cream mixture into the caramel, stirring all the while, but taking care of splashes if the caramel is stil very hot.. Place the mixture back over medium heat, and stir until all the caramel is dissolved and well mixed and dreamily smooth.

Place into a jar in the fridge, where it can keep for two weeks. Return to room temperature to use in Gelato mix.