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  • Cherry and Raspberry Ripple Gelato: Ingredients

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    libredescarga
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    This recipe is for a cherry and raspberry ripple gelato. It uses homemade cherry and raspberry purees that are layered throughout a vanilla bean gelato base. The gelato is frozen then assembled by layering the gelato with the fruit purees and fresh fruit in a container. It is then frozen again before serving to provide a beautiful ripple design of fruit throughout the creamy vanilla gelato.

    Original Description:

    Gelato recipe raspberry

    Original Title

    Gelato-CherryRaspberry

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    This recipe is for a cherry and raspberry ripple gelato. It uses homemade cherry and raspberry purees that are layered throughout a vanilla bean gelato base. The gelato is frozen then assembled by layering the gelato with the fruit purees and fresh fruit in a container. It is then frozen again before serving to provide a beautiful ripple design of fruit throughout the creamy vanilla gelato.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    93 views2 pages

    Cherry and Raspberry Ripple Gelato: Ingredients

    Uploaded by

    libredescarga
    This recipe is for a cherry and raspberry ripple gelato. It uses homemade cherry and raspberry purees that are layered throughout a vanilla bean gelato base. The gelato is frozen then assembled by layering the gelato with the fruit purees and fresh fruit in a container. It is then frozen again before serving to provide a beautiful ripple design of fruit throughout the creamy vanilla gelato.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    Cherry and Raspberry Ripple Gelato

    author: marie asselin (foodnouveau.com)


    yield: about 1 quart (4 cups/1l)

    Bursting with fresh fruit and juicy fruit puree, this ripple gelato is an
    elegant dessert and the best treat to enjoy on a hot summer day.

    Ingredients
    For the gelato base

    1 recipe Classic Vanilla Bean Gelato or Sicilian-Style Vanilla


    Bean Gelato

    For the cherry puree

    1 cup (250 ml) pitted cherries, coarsely chopped


    ¼ cup (60 ml) granulated sugar
    Juice from ½ lemon (about 2 tbsp (30 ml))

    For the raspberry puree

    1 cup (250 ml) fresh raspberries


    ¼ cup (60 ml) granulated sugar
    Juice from ½ lemon (about 2 tbsp (30 ml))

    To assemble

    ¼ cup (60 ml) pitted cherries, finely diced


    ¼ cup (60 ml) fresh raspberries, crushed

    Instructions
    To make the cherry puree: Place the cherries, granulated sugar, and lemon juice in a small
    saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the
    cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or
    a food processor. Transfer to an airtight container and refrigerate until completely cool.
    To make the raspberry puree: Place the raspberries, granulated sugar, and lemon juice in a small
    saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the
    cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or
    a food processor. Transfer to an airtight container and refrigerate until completely cool.
    To make the gelato: Make the custard for the gelato base of your choosing (either Classic Vanilla
    Bean Gelato or Sicilian-Style Vanilla Bean Gelato), and refrigerate overnight. Fish the vanilla bean
    out of the custard, then pour the custard through a fine mesh strainer into a large mixing bowl
    (straining the mixture will ensure a silky smooth gelato).
    Pour half of the cherry puree and half of the raspberry puree into the custard base and whisk to
    combine. Transfer to the bowl of an ice cream maker. Freeze according to the manufacturer’s
    instructions. Stop the machine when the gelato is icy but still soft.
    To assemble the gelato: Spread a third of the frozen gelato into the bottom of a large airtight
    container (or a cute serving dish large enough to hold the full 2-qt (2 L) batch of gelato). Drizzle
    two-thirds of the remaining cherry puree, and sprinkle with two-thirds of the diced cherries. Add
    another layer of gelato, then drizzle with two-thirds of the raspberry puree, and sprinkle with two-
    thirds of the crushed raspberries. Top with the remaining gelato, then drizzle the top with the
    remaining fruit purees and fresh fruit.
    Freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take
    the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier
    to scoop.
    Recipe Credit: Marie Asselin
    courses: dessert

    Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/frozen/cherry-raspberry-


    ripple-gelato/

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