How To Make Blackberry Gelato And Mango Gelato Chef Dennis Recipes

MANGO AND BLACKBERRY GELATO

Steps:

• Rinse the blackberries in cold water or (peel and cut up mango into pieces)
• Place the fruit, lime juice and the sugar in a food processor and process until liquified.
• Add 1 cup of the milk and run the food processor until the mixture is smooth.
• Mix the remainder of Milk and fruit mixture in a bowl and mix thoroughly.
• Pour the mixture into an ice cream maker and freeze following the manufacturer's instructions.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

BLACKBERRY GELATO

Steps:

• Put blackberries in a fine-mesh sieve set over a medium bowl; press them through the mesh with the back of a wooden spoon, scraping the pulp gently across the mesh to extract as much juice and solids as you can while leaving the seeds and skin behind (be sure to cover up to protect clothing from splatters).
• Set strained puree aside but do not discard the seeds in the strainer.
• You should have about 1 ¼ cups blackberry puree.
• In a bowl, beat the egg yolks and sugar with a whisk or electric mixer at medium speed until pale yellow and thick, like a grainy paste, about 2 minutes.
• Heat the milk and cream in a medium saucepan over medium heat until small bubbles dot the pan's inside rim; do not boil but adjust heat to keep the mixture this hot.
• Whisk about 1/3 of the hot milk into the egg mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture until smooth.
• Immediately decrease heat to very low-if you are using an electric stove, move the pan to an unused burner just now set on low.
• Cook slowly, stirring constantly, until the mixture rises slightly in the pan and is thick enough to coat the back of a wooden spoon, about 3 minutes.
• Add a small amount of the custard to the sieve with the blackberry seeds, and push them again against the mesh into the bowl with the blackberry puree, thereby getting the last amount of pulp out of the seeds.
• Discard the seeds and wash the strainer.
• Strain the remaining custard into the bowl with the puree; add the salt and stir well.
• Refrigerate until cold, at least 4 hours or overnight.
• Freeze the custard in you ice cream machine according to manufacturer's instructions.
• Serve at once or transfer to a freezer container, seal tightly, and store in freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.