RASP­BERRY AND VANILLA BEAN GELATO

South African Garden and Home - - Entertaining - FOR THE VANILLA GELATO FOR THE RASP­BERRY GELATO FOR THE RASP­BERRY PURÉE TO SERVE

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

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