RASPBERRY AND VANILLA BEAN GELATO
3 cups full cream milk 5 egg yolks
¾ cup granulated sugar 1 vanilla bean, split lengthwise 3 cups full cream milk 5 egg yolks
¾ cup granulated sugar 300g punnet fresh raspberries ¼ cup granulated sugar juice of ½ lemon
fresh raspberries (optional) 1. To make the vanilla gelato, warm the milk in a saucepan over medium heat until it just starts to bubble around the edges. Remove from the heat and set aside.
2. In a stand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed).
3. With the mixer on low speed, slowly pour one ladleful of hot milk into the egg mixture. Slowly add the rest of the mixture and beat until the milk is well incorporated.
4. Pour the milk and egg mixture back into the saucepan, add the vanilla bean, and place over a medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon.
5. Remove the saucepan from the heat. Cool to room temperature, then refrigerate for a few hours, or preferably overnight so the vanilla bean infuses fully.
6. Remove the vanilla bean from the custard then pour the custard through a fine mesh strainer into the bowl of an ice cream maker. Stop the machine when the gelato is stiff. Transfer the gelato to an airtight container and freeze until firm, about two hours.
7. To make the raspberry gelato, repeat steps 1–5 above, excluding the vanilla. Cool the mixture in the fridge while you make the raspberry purée.
8. Place the raspberries, granulated sugar, and lemon juice in a small saucepan and bring to the boil over medium heat. Lower the heat and simmer for 5 minutes, until the raspberries are soft and the mixture has thickened. Blend until smooth, transfer to an airtight container and refrigerate until cool.
9. Strain the cooled purée into the gelato mix, stir through and place in an ice cream maker. When set, place in an airtight container and freeze. 10. Serve the gelatos with salted pistachio brittle and fresh raspberries, if desired. COOK’S NOTE The gelato will keep frozen for up to two weeks. To make it easier to scoop, leave it at room temperature for about 10–15 minutes before serving. SOURCE Monchique 021 790 2651 or monchiqueevents.co.za
For Simone’s salty pistachio brittle recipe, visit gardenandhome.co.zaONLINE EXTRA
Lillian Schultz, Simone Whittaker, JessicaAmbrose and Cathy Farthing Lillian Schultz, JessicaAmbrose and Simone Whittaker