Raspberry and rose gelato

Raspberry and rose gelato

By
From
PIDAPIPÓ
Makes
1 kg

This is a gelato that I created specifically to use in our summery Bombe alaska. I think the rose flavour goes really well with berries and the raspberry flavour is quite tart so it matches well with the creamy meringue. I use rosewater here, which adds a really nice perfumed character to the gelato.

Ingredients

Quantity Ingredient
135g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
165ml pouring cream
100g fresh raspberries
5g rosewater

Method

  1. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Pour the milk and cream into 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.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Add the raspberries and rosewater to the mixture and blend with a hand-held blender until smooth.
  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 at least 1 hour to harden before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again