Christmas pudding gelato
Recipe by Smeg chef Gavin Berrecloth
Perfect for when Christmas pudding leftovers are about. Create this refreshingly simple yet decadent dessert in 30 minutes. Fresh gelato with a rich, grownup, fruity twist.
PREP TIME 30 Minutes
EQUIPMENT NEEDS Smeg Stand Mixer / Smeg Ice Cream Attachment / Induction Hob
INGREDIENTS
397 ml Condensed milk
600 ml Cream
1 tsp Vanilla bean paste or extract
200 g Christmas pudding or Rich fruit cake - Left overs coarsely crumbled
20 ml Brandy
120 g Dark chocolate cut into small pieces
90 ml Cream
25 ml Frangelico liquor
50 g Cherries Pitted and halved
60 g Orange marmalade (premium quality)
50 g Orange - small segments
METHOD
1 Ensure the ice cream attachment is in the freezer, ready to use .
2 Pour condensed milk, cream & vanilla into a clean metal bowl.
3 Whisk for 10 seconds, just to combine.
4 Remove the ‘Ice Cream bowl attachment’ from the freezer and set up the stand mixer, with all ‘Ice cream attachments’ fitted in place.
5 Turn onto lowest setting and pour the mix into the ice cream bowl.
6 Allow 20-25 minutes for the mix to form into the frozen gelato mix.
7 Towards the final 2 minutes of mixing, increase the mixer speed to medium, to whip air into the gelato mix. (This will also increase the volume/yield).
8 Remove the gelato from the machine and spoon into a chilled bowl. Quickly fold in the fruit cake & brandy. Place in the freezer to store until required.
9 Just prior to serving, bring to the boil the cream and frangelico. Then add chocolate and stir until smooth & silky.
TO SERVE Scoop the gelato into chilled bowls, with cherries and orange segments. Then top with the marmalade and the warm chocolate sauce.