Raspberries, chewy ice-cream, and rosewater and grappa consommé

You'll need

250 gm raspberries (about 2 punnets), to serve   Chewy ice-cream 900 ml milk 300 ml pouring cream 220 gm (1 cup) caster sugar 1 tsp finely crushed mastic (see note)   Rosewater and grappa consommé 250 gm frozen raspberries 50 gm caster sugar 200 ml grappa 2 tsp rosewater, or to taste


  • 01
  • For chewy ice-cream, bring milk, cream and sugar just to the boil in a saucepan over medium heat, stirring to dissolve sugar. Reduce to low heat, add mastic and simmer, whisking occasionally, until infused (10-15 minutes). Transfer to a bowl, refrigerate until cool, then freeze, whisking at 20-minute intervals to disperse ice crystals, until softly frozen (6 hours).
  • 02
  • For rosewater and grappa consommé, bring raspberries, sugar and 100ml water to the boil in a saucepan over medium-high heat, reduce heat to low and cook until raspberries have broken down (1-2 minutes). Strain through a fine sieve (discard solids), combine in a saucepan with grappa and rosewater, simmer over medium heat until reduced by half (15-20 minutes) and set aside to cool.
  • 03
  • Spoon ice-cream into serving bowls, scatter with raspberries, pour rosewater and grappa consommé over and serve.
Note Mastic is a resin sold in crystal or powdered form. It’s available from Herbie’s Spices, Greek delicatessens and Middle Eastern grocers.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

“Raspberries at the peak of their season are a beautiful thing, and although this dessert may not look cutting edge (no foams or soils), it is most definitely a crowd-pleaser. You’ll need to whisk the ice-cream every 20 minutes to preserve the beautiful chewy texture provided by the mastic.”

The ice-cream is best served on the day it’s made, but if you choose to make it further in advance, allow it to soften slightly and then whisk it again just before serving.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

NV Laurent-Perrier Cuvée Rosé, Tours-Sur-Marne, Champagne, France.

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes


Serge Dansereau: Homemade lemonade

Pickle and preserve recipes


Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes


Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes


conversion tool