I make my sour cherry (amarena) gelato with a ricotta base – it has a subtle cheesecake complexity and richness. This gelato has become Gelupo’s signature.
MAKES ABOUT 1 LITRE OR 15 SCOOPS
170g granulated or caster sugar
30g skimmed milk powder
Stabiliser: 1 level tsp locust bean gum powder or 2 tbsp starch (arrowroot or cornflour)
375ml whole milk
50g glucose syrup (liquid glucose) or light runny honey
200ml double cream
250g sheep’s milk ricotta
1⁄4 tsp almond extract (optional)
60g amarena variegato or 100g sour cherry jam or compote (see tip)
- To make the base, in a small bowl, stir the sugar, milk powder and stabiliser powder thoroughly.
- Put the milk and glucose or runny honey in a saucepan. Heat gently until barely simmering. Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat. Stir in the cream and leave the mixture to cool to about 50C (just too hot to keep your fingertip in).
- Add the ricotta and almond extract (if using) and blend until smooth. Cover and leave to cool to room or fridge temperature. (The base will keep for up to five days in the fridge if allowed to cool, then refrigerated immediately.)
- Churn the ricotta base in your ice-cream machine until fully firm. Transfer the churned gelato to a freezer container and marble through the amarena variegato or sour cherry jam or compote to ripple.
- Before serving, put the ricotta and sour cherry gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.
TIP Amarena variegato is an Italian sour cherry compote – some brands, such as Fabbri, are available to buy online.
Buy the book
Our recipes are from Gelupo Gelato by Jacob Kenedy, published by Bloomsbury, price £14.99. To order a copy for £13.19 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.