Rated 5 out of 5 based on 1 votes
- 500 g frozen bluberries
- 250 g ricotta, cream cheese or mascarpone
- 100 g icing sugar
- 1 x zest and juice of a lemon
- 1/2 tspn vanilla essence
- 60 g plain biscuit
- 30 g almonds
- 50 g unsalted butter
- 1 Tbls golden syrup
This recipe is enough for about 6 bases and gelato to spare.
Method for the base:
Melt butter and golden syrup together (about 45 second in a microwave)
Add all ingredients to food processor and blend to fine crumb
Method for the gelato:
Add blueberries, ricotta, icing sugar, zest and juice of the lemon and vanilla essence to a food processor. Blend for 60 seconds untill smooth.
Using a circular ring, spoon in enough base for 1 cm in height. Fill mold with gelato then remove the mold. Top with a strip of lemon zest.
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You probably could but I’ve always just made to serve, the gelato comes out of the food processor at the right temp and consistency. The whole thing can but done in a couple of minutes.
I’d serve straight away, if you needed to make ahead, I’d make the cakes and then freeze them whole. Because it doesn’t have the sugar content of custard made gelato it will freeze more like ice than icecream. It’s really meant to be an instant dessert,
Thanks, i love it that you can be done in a couple of minutes for those times in life when you have to have icecream ASAP!
This sounds like a great quick dessert. Can’t wait to try it!!
Thanks i hope you enjoy it