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    White Chocolate, Strawberry and Basil Gelato: Ingredients

    Uploaded by

    libredescarga
    This recipe combines strawberries, basil, and white chocolate to create a silky smooth gelato. It has two parts - a white chocolate gelato base and a strawberry and basil puree. For the base, milk, cream, white chocolate and sugar are heated and thickened with cornstarch. The puree involves cooking strawberries, sugar, water and basil then blending. The puree is added to the cooled base before churning in an ice cream maker. The resulting gelato is frozen for at least two hours before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    White Chocolate, Strawberry and Basil Gelato: Ingredients

    Uploaded by

    libredescarga
    87 views2 pages
    This recipe combines strawberries, basil, and white chocolate to create a silky smooth gelato. It has two parts - a white chocolate gelato base and a strawberry and basil puree. For the base, milk, cream, white chocolate and sugar are heated and thickened with cornstarch. The puree involves cooking strawberries, sugar, water and basil then blending. The puree is added to the cooled base before churning in an ice cream maker. The resulting gelato is frozen for at least two hours before serving.

    Original Title

    Gelato WhiteChocolateFresaBasil

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    © © All Rights Reserved

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    This recipe combines strawberries, basil, and white chocolate to create a silky smooth gelato. It has two parts - a white chocolate gelato base and a strawberry and basil puree. For the base, milk, cream, white chocolate and sugar are heated and thickened with cornstarch. The puree involves cooking strawberries, sugar, water and basil then blending. The puree is added to the cooled base before churning in an ice cream maker. The resulting gelato is frozen for at least two hours before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    87 views2 pages

    White Chocolate, Strawberry and Basil Gelato: Ingredients

    Uploaded by

    libredescarga
    This recipe combines strawberries, basil, and white chocolate to create a silky smooth gelato. It has two parts - a white chocolate gelato base and a strawberry and basil puree. For the base, milk, cream, white chocolate and sugar are heated and thickened with cornstarch. The puree involves cooking strawberries, sugar, water and basil then blending. The puree is added to the cooled base before churning in an ice cream maker. The resulting gelato is frozen for at least two hours before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    White Chocolate, Strawberry and Basil

    Gelato
    prep: 30 mins | cook: 20 mins | inactive: 4 hours | total: 4 hours, 50
    mins
    author: marie asselin, foodnouveau.com
    yield: about 1 quart (4 cups/1l)

    This White Chocolate, Strawberry and Basil Gelato combines two


    quintessential summer ingredients--strawberries and basil--in a
    silky smooth treat with a delicate, sweet flavor.

    Ingredients
    For the White Chocolate Gelato Base

    2 cups (500 ml) milk


    1 cup (250 ml) heavy cream
    1 cup (250 ml) coarsely chopped white chocolate (6 oz/170 g)
    1/2 cup (125 ml) granulated sugar
    2 tbsp (30 ml) cornstarch

    For the Strawberry and Basil Puree

    1.3 lb (21 oz/600 g) fresh strawberries, hulled and chopped


    1/4 cup (60 ml) granulated sugar
    1/4 cup (60 ml) water
    1/4 cup (60 ml) fresh Genovese (sweet) basil leaves (about 16 large leaves), minced
    1 tbsp (15 ml) lemon juice

    Instructions
    For the White Chocolate Gelato Base: Measure out the milk, then scoop out 2 tbsp (30 ml) and
    place in a small bowl. Set aside.
    Pour the remaining milk in a medium saucepan, then add the heavy cream, white chocolate, and
    sugar. Set over medium heat and whisk constantly until the white chocolate and sugar are fully
    melted and incorporated. Remove from the heat temporarily.
    Whisk the cornstarch into the reserved milk. Pour into the saucepan and whisk to combine. Return
    the mixture over medium-low heat and cook, whisking constantly, for 5 minutes. (The mixture will
    thicken slightly.)
    Pour the custard into a bowl and gently place a piece of plastic wrap directly over the surface of
    the custard to prevent a film from forming. Cool to room temperature, then refrigerate overnight.
    The gelato base must be thoroughly cool before churning: this will produce the smoothest,
    silkiest texture.
    For the Strawberry and Basil Puree: In a medium saucepan, combine the strawberries, sugar, and
    water, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and
    simmer for 10 minutes, or until the strawberries are soft and broken down and the juices are thick.
    Remove from the heat, then puree using a stand blender, a hand blender, or a food processor. Stir
    in the basil and lemon juice, then transfer to an airtight container and refrigerate until completely
    cool.
    To make the gelato: Strain the strawberry puree and discard the basil leaves. Measure out 2 cups
    (500 ml) of strawberry and basil puree to use in the gelato. (Save the remaining puree, if any, to
    spoon over the churned gelato as a coulis, or add to a smoothie.)
    Whisk the strawberry and basil puree into the prepared White Chocolate Gelato Base. Strain again
    to make sure the gelato is silky smooth. Pour the white chocolate, strawberry and basil gelato
    custard into the bowl of an ice cream maker and churn according to the manufacturer's
    instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
    Transfer the White Chocolate, Strawberry, and Basil Gelato to an airtight container and freeze until
    firm, about two hours. The gelato will keep, frozen, for up to two weeks.
    Always take this White Chocolate, Strawberry, and Basil Gelato out to room temperature 15 to 20
    before serving to soften it and make it easier to scoop. 
    courses: dessert
    cuisine: italian

    Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/frozen/white-chocolate-


    strawberry-and-basil-gelato/

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