Crema and jam gelato

Crema and jam gelato

Gelato alla crema e marmellata

By
From
PIDAPIPÓ
Makes
1 kg

In this classic gelato flavour the strawberry ‘jam’ sauce cuts through the richness of the egg yolks nicely. I don’t mind using frozen berries to make fruity sauces as you cook them anyway so you lose that fresh berry flavour, while the extra water content they contain helps the fruit to poach properly. You can substitute the strawberries here with any berries – raspberries also work well.

Ingredients

Quantity Ingredient
185g caster sugar
20g dextrose
10g skim milk powder
2g carob bean powder
385g milk
100ml pouring cream
150g filtered water
140g egg yolk
1 vanilla bean, split lengthways and seeds scraped

Strawberry jam sauce

Quantity Ingredient
500g fresh or frozen strawberries, hulled
200g caster sugar

Method

  1. For the strawberry jam sauce, add the strawberries and sugar to a small heavy-based saucepan over a low heat. Cook for 15–20 minutes, stirring occasionally to ensure it doesn’t catch on the bottom, until the berries have broken down into a sauce and the mixture has reduced and thickened enough to coat the back of a spoon. Pour into a bowl and leave to chill in the fridge until needed.
  2. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  3. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  4. Add the milk, cream, water, egg yolk and vanilla seeds to a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  5. Turn on your gelato maker so it begins the freezing process.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.
  7. Spoon the chilled jam over the gelato and mix together roughly (you want a ripple effect here, so be sure not to overwork the gelato) then return the gelato to the freezer and leave for at least 1 hour to harden further before serving.
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