- Step 1
Place a shallow metal container or loaf pan in the freezer to chill. Place the milk and cream in a saucepan. Bring to the boil. Set aside for 5 minutes to cool slightly.
- Step 2
Meanwhile, use a balloon whisk to beat the egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Gradually whisk in the cream mixture.
- Step 3
Place in a clean saucepan and cook over low heat, stirring constantly with a flat-edged wooden spoon, for 15 minutes or until the custard coats the back of the spoon - test with your finger. Set the custard aside for 30 minutes to cool slightly.
- Step 4
Meanwhile, to make the raspberry puree, process 500g fresh or frozen raspberries in a food processor until smooth. Strain through a fine sieve into a bowl, gently pushing it through with the back of a spoon. Discard the seeds.
- Step 5
Place the raspberry puree, 55g (1/4 cup) extra caster sugar and 2 tsp fresh lemon juice in a saucepan over medium heat. Bring to the boil.
- Step 6
Reduce heat to medium-low. Simmer for 8-10 minutes or until mixture thickens slightly. Set aside for 10 minutes to cool slightly. Stir raspberry mixture into the custard. Continue from step 4.
- Step 7
Transfer the mixture to a heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool then place in the fridge for 2 hours to chill.
- Step 8
Pour the mixture into the chilled container. Cover with foil and place in the freezer for 6 hours or until firm but still slightly soft in the centre. Use a metal spoon to roughly break up the gelato. Transfer the gelato to a food processor (bottom left) and process until smooth. Place the gelato back in the metal container. Cover with foil and freeze overnight or until firm
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