“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.
Ingredients
Chewy ice-cream
Rosewater and grappa consommé
Method
Main
1.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).
2.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.
3.Spoon ice-cream into serving bowls, scatter with raspberries, pour rosewater and grappa consommé over and serve.
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
.
Drink Suggestion: NV Laurent-Perrier Cuvée Rosé, Tours-Sur-Marne, Champagne, France. Drink suggestion by Maurice Terzini & Robert Marchetti
