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Gelato di Mascarpone con le Violette (Mascarpone Gelato with Violets)

This is a truly classic Italian gleato that makes the most of spring-time violets to add flavour and colour to the dish. Gelati, or Italian ice creams are typically denser and more flavoursome than the equivalent Britih or American ice creams and they make a wonderful dessert or a flavoursome snack.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+churning)

Serves:

4

Rating:

Tags : Wild FoodDessert RecipesCheese RecipesItaly Recipes

Gelato is the Italian version of Ice Cream. It differs from the standard ice cream in the UK and the USA in that it contains less air whipped into the ice cream. Typical gelato contains 20% air by volume, whilst standard ice crams can contain up to 60% air. This makes gelato far creamier and more fully flavoured than its equivalents. This recipe is for a basic unflavoured gelato which can be used as the base for a whole range of gelati which your own personal flavourings added.

Ingredients:

400g mascarpone cheese
200g icing sugar
4 egg yolks, beaten until pale
1 generous handful of violet flowers
crystallized violets, to decorate

Method:

Begin by placing the violet flowers in a bowl. Pour 250ml boiling water over then then set aside to infuse before straining the liquid (reserve this and discard the flowers).

Whisk together the egg yolks and icing sugar until pale and creamy then beat in the mascarpone cheese until smooth. At this point gently fold in the violet water. Pour the the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

When ready to serve, garnish with the crystallized violets.