Basil Gelato with Peach and Nectarine Salad

INGREDIENTS

SERVES 6

2 cups (440g) caster sugar

2 tsps pink peppercorns, crushed lightly

1 cup (50g) firmly packed fresh basil leaves

500g Greek yoghurt

⁄ cup (80ml) lemon juice

2 medium yellow peaches (300g), cut into wedges

2 medium yellow nectarines (300g), cut into wedges

METHOD

1 Place sugar and 2 cups (500ml) water in a medium saucepan over medium heat; stir until sugar dissolves. Bring to the boil; boil for 2 mins.

2 Pour 2 cups of syrup into a jug; cool to room temperature, then refrigerate until chilled. Add peppercorns to remaining syrup in pan. Return to the boil; simmer for 1 min. Strain into another jug; discard peppercorns. Cool to room temperature, then refrigerate until chilled.

3 Blanch basil in a saucepan of boiling water for 30 seconds or until wilted; drain. Cool in a bowl of iced water; drain. Using your hands, squeeze out excess water.

4 Blend basil with ½ cup (125ml) chilled plain syrup until smooth and bright green. Add rest of chilled plain syrup, the yoghurt and lemon juice; blend until just combined. Transfer basil mixture to an ice-cream maker; churn mixture following manufacturer’s instructions until thick. Transfer to a container. Freeze for 4 hours or until firm.

5 Place peaches, nectarines and chilled peppercorn syrup in a bowl; toss gently to combine.

6 Spoon fruit salad into dishes; top with gelato.

TIP: Gelato is an Italian ice-cream made from a base of water, juice, milk or cream, then combined with flavourings and sweeteners. Unlike ice-cream, gelato is not light and airy. It has a denser texture and more intense flavour. We used yoghurt for the dairy component here, which gives a slightly tart, less sweet taste to complement the savoury notes from the basil and peppercorns.