Bursting with fresh fruit and juicy fruit puree, this ripple gelato is an elegant dessert and the best treat to enjoy on a hot summer day. {Jump to Recipe}
This is my favorite way of making gelato this time of year. This ripple gelato is bursting with fresh fruit and juicy fruit puree, making it an elegant dessert–and the best treat to enjoy on a hot summer day.
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How to Make Gelato Video Class
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Cherry and Raspberry Ripple Gelato
Yield 2 quarts
Bursting with fresh fruit and juicy fruit puree, this ripple gelato is an elegant dessert and the best treat to enjoy on a hot summer day.
Ingredients
For the gelato base
For the cherry puree
- 1 cup (250 ml) pitted cherries, coarsely chopped
- ¼ cup (60 ml) granulated sugar
- Juice from ½ lemon (about 2 tbsp (30 ml))
For the raspberry puree
- 1 cup (250 ml) fresh raspberries
- ¼ cup (60 ml) granulated sugar
- Juice from ½ lemon (about 2 tbsp (30 ml))
To assemble
- ¼ cup (60 ml) pitted cherries, finely diced
- ¼ cup (60 ml) fresh raspberries, crushed
Instructions
To make the cherry puree: Place the cherries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
To make the raspberry puree: Place the raspberries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
To make the gelato: Make the custard for the gelato base of your choosing (either Classic Vanilla Bean Gelato or Sicilian-Style Vanilla Bean Gelato), and refrigerate overnight. Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into a large mixing bowl (straining the mixture will ensure a silky smooth gelato).
Pour half of the cherry puree and half of the raspberry puree into the custard base and whisk to combine. Transfer to the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
To assemble the gelato: Spread a third of the frozen gelato into the bottom of a large airtight container (or a cute serving dish large enough to hold the full 2-qt (2 L) batch of gelato). Drizzle two-thirds of the remaining cherry puree, and sprinkle with two-thirds of the diced cherries. Add another layer of gelato, then drizzle with two-thirds of the raspberry puree, and sprinkle with two-thirds of the crushed raspberries. Top with the remaining gelato, then drizzle the top with the remaining fruit purees and fresh fruit.
Freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.
Recipe Credit: Marie Asselin
Courses dessert
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More Gelato Recipes
Dark Chocolate Gelato
Pistachio Gelato, Made with Homemade Pistachio Paste
Classic Vanilla Bean Gelato
Nominated! :-)