Red berry and mascarpone gelato
Ingredients
- 250 gStrawberry (hulled)
- 250 gRaspberry (fresh)
- 150 gWhite sugar
- 200 gMascarpone cheese
- 100 mlCream
- 100 mlWhole milk
- 1 pcCitrus limon (L.) Burm. f. (juiced)
Method
A dense and creamy gelato with a deep red hue from the blended berries. The richness of the mascarpone balances the natural acidity of the fruit for a smooth, palate-coating texture.
- 1
Blend the strawberries and raspberries with the lemon juice. Pass the puree through a fine-mesh sieve to remove all seeds. The resulting coulis must be perfectly smooth.
- 2
In a mixing bowl, soften the mascarpone with the white sugar. Gradually whisk in the cream and whole milk. Add the fruit pulp and mix until the color is uniform.
- 3
Pour the chilled mixture into the ice cream maker. Churn for about 40 minutes. The gelato is ready when it is firm and the paddle leaves deep, clean ridges in the cream.
Frequently asked questions
How do you get this dish right?
- The secret to a silky texture lies in straining: do not skip the fine-mesh sieve step to remove raspberry seeds.
- Chill your base in the refrigerator for at least 2 hours before churning; a cold start significantly improves the final texture.
How long does this dish keep?
Store for up to 1 week in the freezer in an airtight container. Take out 10 to 15 minutes before serving to let it regain its softness.
