Mascarpone, berry and biscotti gelato

Mascarpone, berry and biscotti gelato

Gelato al mascarpone, bacche e biscotti

By
From
PIDAPIPÓ
Makes
1 kg

Mascarpone adds a rich, almost cheesy creaminess to gelato, while biscotti adds both texture and flavour. The biscotti I use in this recipe is a chocolate and hazelnut version which goes well with berries. Biscotti is easy to make but you need to be careful to cook it for the right amount of time for it to dry out to the right crunchy consistency. To make a plain mascarpone gelato for a Tiramisu layer cake, make this up as below without adding either the biscotti or berries.

Ingredients

Quantity Ingredient
120g caster sugar
50g dextrose
15g skim milk powder
3g carob bean powder
485g milk
125ml pouring cream
25g filtered water
25g egg yolk
150g mascarpone

Chocolate and hazelnut biscotti

Quantity Ingredient
3 eggs
175g caster sugar
250g plain flour
2 tablespoons dutch cocoa powder
1/2 teaspoon bicarbonate of soda
125g roasted hazelnuts

Raspberry sauce

Quantity Ingredient
200g fresh raspberries
2 tablespoons filtered water
40g caster sugar

Method

  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. For the chocolate and hazelnut biscotti, add the eggs and sugar to a bowl and whisk together until combined. Sift over the flour, cocoa powder and bicarbonate of soda and stir to form a smooth dough, then add the roasted hazelnuts and mix together with your hands until the nuts are evenly distributed throughout.
  3. Turn the dough out onto a clean, floured work surface and divide into two equal-sized pieces. Roll the dough out into log shapes, then transfer to the prepared baking tray and bake for 15 minutes. Remove from the oven and leave to cool on a wire rack for 10–15 minutes, then cut each log into 2 cm pieces using a serrated knife.
  4. Arrange the biscotti pieces on the baking tray on one of their cut sides, then return to the oven and bake for a further 10 minutes, turning halfway through cooking, until dried out. Remove from the oven and leave to cool on a wire rack.
  5. For the raspberry sauce, add all the ingredients to a heavy-based saucepan over a medium–low heat. Cook for 15 minutes, stirring occasionally to ensure it doesn’t catch on the bottom, until the berries have broken down into a sauce and the mixture has reduced and thickened enough to coat the back of a spoon.
  6. Pour into a bowl and leave to chill in the fridge until needed.
  7. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  8. Add the milk, cream, water and egg yolk to a large heavy-based saucepan over a medium heat and whisk to combine. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C.
  9. Remove the pan from the heat, add the mascarpone and blend with a hand-held blender until smooth, then pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  10. Turn on your gelato maker so it begins the freezing process. Transfer the raspberry sauce and biscotti to the freezer to chill.
  11. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Place the gelato in a freezer for 30 minutes to harden further.
  12. Roughly chop the chilled biscotti and add to the gelato with the chilled raspberry sauce. Mix together roughly (you want a ripple effect here, so be sure not to overwork the gelato), then transfer to the freezer and leave for at least 1 hour to harden before serving.
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