This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

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I am mildly obsessed with the combination of raspberry and rose water. This comes as a surprise because I’ve hated it for the longest time. Rose is a strong flavor that can easily taste “soapy” if too much of it is added to a dessert. Yet, raspberry and rose is a classic flavor combination in French pastry: you’ll find it in macarons, refined cakes, choux and éclairs, and more.

As ubiquitous as this flavor combination is in the world of French pastry, I’d been disappointed by every bite of every raspberry-rose dessert I’d had. Yet I kept being attracted by the combination, mostly because both ingredients open doors for such prettily decorated desserts. The only treat that kept my hopes alive was Pierre Hermé’s Ispahan macaron, which combines raspberry and rose with lychee. This made me conclude the combination needed to be on the sweeter side of things to work.

I started playing with raspberry and rose fairly recently, using both rose water and dried rose petals in desserts. I’ve found that the line is indeed fine when it comes to using rose water: a teaspoon too much and the dessert may smell and taste like perfume. But if you get the balance exactly right, the result is surprising and memorable. Rose seems to enhance the flavor of raspberries, making them taste more complex and luxurious.

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way. The gelato doesn’t bear the aroma of rose, but when you have a spoonful, you taste that extra flavor dimension that clearly distinguishes the frozen treat from regular raspberry gelato or sorbet.

This Raspberry Rose Gelato is made using my Sicilian-Style Gelato Base, which produces an incredibly silky texture and uses just one egg yolk, resulting in a leaner treat that tastes every bit as luscious as its egg yolk-based counterpart.

Helpful Tips for Making Raspberry Rose Gelato

• Play with rose water and make the recipe your own: I tend to be conservative when it comes to the amount of rose water I like to use in recipes. If you happen to love the flavor of rose, feel free to play around with the quantities. Start from the amount I’m using in the recipe, then taste the raspberry rose gelato mixture before churning it. It should taste exactly how you want the final result to taste. Add more rose water, 1 tsp (5 ml) at a time, until you reach a level of rose flavor that pleases you.

• Hate the flavor of rose in desserts? Simply omit rose water and petals from this recipe and you’ll produce an extraordinary Raspberry Gelato.
  Or, replace rose water and rose petals with either of the following suggestions:
  • Seeds from 1 vanilla bean. See my recipe for Vanilla Bean Sicilian-Style Gelato for further instructions.
  • 1 tbsp (15 ml) finely grated orange zest + 1 tbsp (15 ml) orange blossom water. Add the orange zest and orange blossom water at the same moment the recipe instructs you to add rose water and petals, then strain as instructed.

•  
• Always remember to bring gelato out to room temperature 15 to 20 minutes before serving: One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream is. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes gelato much easier to scoop and serve.

How to Make Gelato Video Class

If you’ve never made gelato, I invite you to read my detailed how-to post about the process. You can also watch my video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!

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Raspberry Rose Gelato

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

Prep Time:30 mins

Cook Time:15 mins

Total Time:4 hrs 45 mins

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 recipe Sicilian-Style Gelato Base omit the vanilla bean

For the Raspberry Rose Puree

• 1 lb 454 g fresh or frozen raspberries (about 4 cups/1 L)
• 1/4 cup 60 ml granulated sugar
• 1 tbsp 15 ml dried rose petals (or substitute 1 to 2 tsp/5 to 10 ml additional rose water)
• 1 tbsp 15 ml rose water

Instructions

• Make the Sicilian-Style Gelato Base, then pour 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 Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.) Remove from the heat, then puree using a stand blender, a hand blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
• To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose 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 raspberry rose puree into the prepared Sicilian-Style Gelato Base. Strain again to make sure the gelato is silky smooth. Pour the raspberry rose 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 gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 15 to 20 before serving to soften it and make it easier to scoop. 

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