This has the clean, fresh flavour of sorbet, but the rich, smooth depth of ice-cream. It’s delicious with the puree suggested, but it’s also mighty fine with some white chocolate sauce, roast peaches or even just whipped cream; it’s also worth trying it with a few mixed berries macerated in sugar syrup, vanilla, orange skin and bay leaves. Makes eight portions.
700g fresh raspberries (or frozen ones, defrosted)
20g icing sugar
200ml double cream
2 egg yolks
1 egg
180g caster sugar
1 tsp lemon juice
Salt
20g icing sugar
200ml double cream
2 egg yolks
1 egg
180g caster sugar
1 tsp lemon juice
Salt
Put the raspberries in a food processor, blitz to a puree, then pass through a large sieve (set over a bowl) to remove the seeds. Use a spatula to help push through as much puree as possible: you should end up with about 450ml.
Pour 150ml of the puree into a small bowl and mix with the icing sugar, until combined. Put the remaining 300ml of puree into a second bowl, and refrigerate both until needed.
Pour the cream into a medium bowl, whisk to soft peaks and put in the fridge.
Fill a small saucepan with enough water to come 2cm up the sides, bring to a boil, then turn down the heat to medium-low, so the water simmers gently. Put the egg yolks, whole egg, sugar, lemon juice and an eighth of a teaspoon of salt in the bowl of an electric mixer with the whisk attachment in place. Whisk briefly, just to combine, then place the bowl on top of the pan of simmering water, making sure the base does not touch the water.
Whisk continuously by hand for five to six minutes, until the sugar has dissolved and the mixture is warm. Return the bowl to the mixer and whisk on a medium-high speed for five minutes, until thick and cool. Turn down the speed to low and slowly incorporate the 300ml bowl of raspberry puree. Fold in the whipped cream, then spoon the mixture into a large freezer container and freeze for at least 12 hours.
Ten minutes before serving, remove the ice-cream from the freezer, so it softens slightly. Scoop into eight bowls and serve with the remaining 150ml sweetened raspberry puree poured on top.
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