Serves 8

The Courier-Mail - QWeekend - - FOOD -

Peach gelato: 500g frozen peach purée 500ml thick­ened cream 250g caster su­gar

Yo­ghurt ice-cream: 320g caster su­gar 5 egg yolks ½ vanilla bean, seeds scraped 200ml milk 200ml thick­ened cream 300ml yo­ghurt, nat­u­ral set

1 x 400g tin peach slices in syrup ½ pun­net rasp­ber­ries, cut in half Few mint leaves, torn

1 Com­bine peach purée, cream and caster su­gar in medium-sized saucepan. Bring to a gen­tle sim­mer, stir­ring oc­ca­sion­ally. Sim­mer for 10 min­utes to dis­solve su­gar. Re­move from heat, chill com­pletely and churn in ice-cream ma­chine. 2 For yo­ghurt ice-cream, whisk to­gether su­gar and egg yolks in clean bowl. Add vanilla bean to milk and cream, bring al­most to boil, re­move from heat and whisk hot milk mix­ture into eggs. Re­turn mix­ture to clean saucepan over medium heat. Us­ing wooden spoon, stir con­stantly un­til cus­tard reaches 82ºC and coats back of spoon. Strain through fine sieve, re­frig­er­ate un­til cold, then whisk in yo­ghurt. Churn in ice-cream ma­chine. 3 Grease rec­tan­gu­lar loaf tin and line with freezer film, al­low­ing 5cm over­hang on all sides. Pour freshly churned peach gelato into loaf tin, keep­ing gelato to right side of tin (length­wise). Grab left side of freezer film, bring it across to the right, giv­ing gelato a tri­an­gu­lar shape. Freeze un­til very hard. 4 Re­move from freezer, un­cover film by pulling it back over to the left side, then spoon in freshly churned yo­ghurt ice-cream and flat­ten with a spat­ula, ren­der­ing two tri­an­gles. Freeze com­pletely. To serve, re­move from freezer, turn out cas­sata by pulling on over­hang­ing film and slice into 16 slices. Ar­range 2 slices each on serv­ing plates. 5 Com­bine peaches with rasp­ber­ries, mint, and some syrup from the peaches, then spoon over cas­sata.

Wine match: 2011 d'Aren­berg The No­ble Mud Pie Viog­nier Marsanne Pinot Gris ($20)

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