Gluten-freeVegetarian Gelato
White Chocolate and Raspberry Marble Gelato
A white chocolate gelato with a swirl of raspberry coulis.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 90 g | ¾ cup | white chocolate, broken into pieces | |
| 120 ml | ½ cup | whipping cream | |
| 240 ml | 1 cup | whole milk | |
| 3 | 3 | egg yolks | |
| 22 g | 3 tbsp | icing sugar | |
| 12 g | 1¼ tbsp | raspberry coulis, for mix-in |
Ingredients
Method
- Put the chocolate pieces in a heatproof bowl. Bring the cream and milk to the boil in a small saucepan over a medium heat. Pour the cream mixture over the white chocolate and stir gently until melted.
- Whisk the egg yolks and sugar in a medium bowl until pale and doubled in volume. Whisking all the time, pour the chocolate milk into the egg mixture until combined.
- Pour into a saucepan and cook over a low heat for 6–8 minutes, whisking constantly, until it coats the back of a spoon and is as thick as double cream.
- Take the gelato base off the heat and strain through a sieve into an empty Creami pint. Stand the pint in an ice bath until cool.
- Once cool, cover and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 324 kcal
- Fat
- 23 g
- of which saturates
- 14 g
- Carbohydrate
- 24 g
- of which sugars
- 23 g
- Fibre
- 0.1 g
- Protein
- 6.2 g
- Sodium
- 60 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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