STRAWBERRY-MASCARPONE GELATO
A gelato dish from northern Italy enjoyed by all. Garnish with whole strawberries.
Provided by manella
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h50m
Yield 6
Number Of Ingredients 6
Steps:
- Place strawberries into a blender or food processor and puree until smooth. Pour puree through a fine-meshed sieve or strainer over a large bowl. Press on the berries using a rubber spatula or wooden spoon to extract all juices; discard solids.
- Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Pour into strawberry puree and stir well. Cover and refrigerate until chilled, at least 3 hours to overnight.
- Place chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
- Let gelato sit at room temperature for 10 to 15 minutes before serving.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 32.8 g, Cholesterol 50.7 mg, Fat 18.9 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 85.5 mg, Sugar 30.6 g
MASCARPONE GELATO
Mascarpone is an Italian cream cheese; this is like having a cheesecake-flavored gelato.
Provided by Martha Stewart
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat milk and vanilla bean and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
- Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
- Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
- Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Whisk in mascarpone until completely blended, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.
MASCARPONE GELATO
Number Of Ingredients 4
Steps:
- Separate eggs
- Beat egg whites: insert the butterfly into the bowl of the Thermomix. Insert the egg whites and a pinch of salt and work 3 Min. 37 ° Vel. 4.
- In separate bowl, mix egg yolks with 120 g of icing sugar; mix until creamy.
- Add the egg mixture to the bowl without removing the butterfly. Add 300 g of mascarpone. Mix 1 Min. Vel. 3
- Put in a low and wide container and let it freeze for approx. 6 hours.
- Remove from freezer 5 min. before serving. Cut into pieces and insert into bowl. Mix 20 Sec. Vel. 7
- Serve immediately.
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