Gooseberry and Angelica Gelato RecipeOrigin: Italy Period: Traditional |
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Gelato is the Italian version of Ice Cream. It differs from the standard ice cream in the UK and the USA in that it contains less air whipped into the ice cream. Typical gelato contains 20% air by volume, whilst standard ice crams can contain up to 60% air. This makes gelato far creamier and more fully flavoured than its equivalents. This recipe is for a basic unflavoured gelato which can be used as the base for a whole range of gelati which your own personal flavourings added. In the past angelica used to be commonly grown and used as a sweetening agent. Indeed, the addition of a little angelica leaves and root acts to boost the sweetness of tart fruit, reducing the amount of sugar needed. Ingredients:
200g sugar 
Gooseberry and Angelica Gelato Preparation:Method:Combine the gooseberries and angelica in a pan, add about 50ml water and 50g of the sugar, bring to a simmer then cover and stew for about 20 minutes, or until the rhubarb is soft. Take off the heat and set aside to cool then transfer to a food processor and render to a smooth purée. Strain the gooseberry purée through a fine-meshed sieve into a bowl. Meanwhile combine the egg yolks and sugar in a bowl and mix until pale and creamy. Add the milk and cream to a pan and bring to a simmer over medium heat. Take off the heat and add half the mixture to the eggs. Return the egg yolk and milk mixture back to the pan, stir to combine then cook over very low heat, stirring frequently with a wooden spoon, until the mixture thickens sufficiently to coat the back of a metal spoon. Remove from the heat and strain into a bowl. Allow to cool then refrigerate over night. The following day add the gooseberry purée and the lemon juice then about 10 minutes before processing place the mixture in the freezer (this removes excess air, giving you a gelato not an ice cream). Pour the the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. |
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