Roman Raspberry Gelato Recipes
ROMAN RASPBERRY GELATO
Just like the world class gelato we had in San Gimignano, Italy this year. Audry identified the elusive flavor and invented this recipe.
Provided by Jb Tyler
Categories Frozen Desserts
Time 25m
Yield 1/3 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine water, rosemary and sugar. Bring to a boil. Boil for a minute or two. Cool. Remove rosemary.
- Use hand blender to puree raspberries with the lemon juice. Combine with the rosemary water.
- Freeze and enjoy.
Nutrition Facts : Calories 317.9, Fat 0.4, Sodium 3.9, Carbohydrate 84.6, Fiber 4.6, Sugar 76.3, Protein 1
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- Make the sorbet syrup. In a small bowl, stir the sugar and stabiliser powder together thoroughly. Put the water and the glucose or runny honey in a saucepan. Heat gently to bring just to the boil.
- Pour the contents of the bowl into the saucepan in a steady stream, stirring all the while with a whisk. Bring back to just boiling, then remove from the heat. Leave the syrup to cool until tepid before using. (It will keep for up to a week in the fridge.)
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- Place raspberries in a food processor. Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve with a wooden spoon or spatula. Discard seeds (you should have 2 cups of purée), set aside.
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