This elegant and refined gelato dessert, adapted after a recipe by Dennis Bergsman, is truly exquisite and will hold its own even in the classiest dinner-surroundings. And the gelato base is special too, largely being based on butter instead of cream!
Ingredients
For the core gelato part:
200 ml (7/8 cup) whole milk
50 ml (about 0.2 cup) sugar
1 tablespoon neutral inverted sugar (such as agave nectar, corn-, glucose- or white syrup)
2 tablespoons butter
1 tablespoon skimmed milk powder
For the orange sugar syrup:
3-4 sheets of high quality gelatine
400 ml (1.7 cup) orange juice (preferably fresh; otherwise the best you can get hold of)
300 ml (1¼ cup) sugar syrup (made up of equal parts sugar and water)
2 tablespoons of black pepper corn
about 1 teaspoon dried chile pepper
For the raspberry red wine sauce:
300 ml (1¼ cup) raspberries (frozen is fine)
150 ml (5/8 cup) red wine
3 tablespoons sugar
2 tablespoons corn starch (like Maizena)
(preferably) about 200-300 ml (7/8-1¼ cup) additional berries, preferably fresh
Instructions
Prepare the core gelato base:
Mix together milk, sugar, butter, cream, the inverted sugar and the skimmed milk powder. Bring to an almost-boil and simmer for about three minutes. Let cool down.
Prepare the orange sugar syrup:
Put the gelatine in some cold water (for at least five minutes).
Mix (or heat/boil) a simple sugar syrup, using equal parts sugar and water.
Warm the orange juice together with the simple sugar syrup, the black pepper corns and the dried chile pepper. Leave the spices to infuse the orange syrup for at least ten minutes before sieving them off.
Bring the orange sugar syrup to a boil, then take off from the heat. Take up the gelatine sheets from the water and add them to the syrup: whisk and ensure that the gelatine melts completely.
Combine the core gelato base with the orange sugar syrup:
Add the core gelato base to the orange sugar syrup. Continue to whisk for a while, not losing heart in case it looks like the base tends to separate a little/form buttery droplets.
Cool the base, let it chill in the refrigerator for at least a few hours (and preferably over night), then churn it in your ice cream machine! If the base shows 'signs of separation', just whisk the base again before churning.
Prepare the sauce:
Briefly cook the raspberries together with the sugar and the red wine.
Then, sieve off the raspberries and thicken the sauce by adding of a little corn starch (first disperse it in a little cold water before adding it to the sauce, to avoid lumps). Bring to a quick boil and then let simmer for a couple of minutes. Set aside to cool and, preferably, chill.
If you have the possibility, add fresh raspberries or other suitable berries to the sauce when it has cooled down (alternatively, set aside a few frozen berries to thaw and use them).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2013/12/fire-in-the-hole-orange-gelato/