Mascarpone gelato with expresso ripple

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This gelato is quite simply divine and topped with the espresso caramel, well. need I say more. You do need to make sure that you place the gelato in the fridge from the freezer for about 20 minutes to soften it slightly, otherwise it will be too hard to serve. Crumble some chocolate biscuits or savoiardi to serve for that extra oomph!!

Mascarpone gelato with espresso ripple

900ml milk

80ml Marsala

1 vanilla bean, seeds scraped

6 egg yolks

240g caster sugar

750g mascarpone

Plain chocolate biscuits or savoiardi, crumbled to serve

Espresso caramel

300g caster sugar

100g liquid glucose or corn syrup

70ml espresso coffee

80ml pouring cream

70g butter, diced

For espresso caramel, stir sugar, glucose and 100ml water in a saucepan over medium high heat until sugar dissolves. Bring to the boil and cook without stirring until the mixture turns dark caramel (5-6 minutes). Remove from the heat, carefully add espresso and 50ml water (take care, hot caramel will spit) and return to the heat. Add cream and butter, and whisk to combine. Simmer until a thick syrup forms (4-5 minutes). Transfer to a container and refrigerate until thick and cooled (2-3 hours).
 
Meanwhile bring milk, Marsala and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until pale (4-5 minutes), the pour milk mixture over, whisking continuously to combine. Return to pan and stir continuously over medium heat until custard thinly coats the back of a spoon (4-5 minutes), then strain into a bowl.
 
Whisk mascarpone in a bowl to soften, then gradually add custard, whisking until smooth and combined. Refrigerate to chill, then churn in an ice-cream machine. Spoon mascarpone gelato into a chilled container, swirling a little espresso caramel through to form a ripple effect, then freeze until firm (3-4 hours). Makes about 2 litres.
 
Bring remaining espresso caramel to room temperature 30 minutes before serving or warm gently in a saucepan over low heat. Serve scoops of mascarpone gelato topped with espresso caramel and crumbled biscuits.

 

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