Friday, November 08, 2013

Treat me: Raspberry chocolate gelato

She wore raspberry sorbet... the kind you find at the organic store
She wore raspberry sorbet... and if I let her she'd eat more and more

I'm sorry if I've given you a Prince-flavoured ear worm. It's just that ever since I made this amazing raspberry and chocolate sorbet I've had that song (or a bad variation of it) stuck in my head. 
Outing our household as a milk-free one has meant I have found quite a few dairy-free kindred spirits. While we're not dairy-free (come over one morning, watch the Small Girl and I load up our toast with slabs of butter - 'and peanut butter on the top so the butter is peeking out, please Mummy'), I do feel a certain kinship with the non-milk-loving kind. So, in a bid to please them (and, use up some leftover egg whites), I feel compelled to share this piece of dairy-free genius with you. 


Raspberry and chocolate gelato
This is inspired by a recipe using frozen cherries by Australian food stylist Caroline Velik, who makes really beautiful food. Note to self: when cherries are plentiful in the summer, freeze some. I call this gelato because it's not icy like a sorbet, but all light and airy in your mouth, like really good gelato. You won't believe there's no dairy products in it, honest. Leave out the chocolate if you're a purist, but it is quite fun. Alternatively, melt about 100g of good dark chocolate with 100ml cream and pour this over a scoop of the gelato for a real treat. You can make this in a freestanding mixer or in a bowl with electric beaters.

300g frozen raspberries
2 egg whites
1/2 cup caster sugar
100g very good dark chocolate, smashed into little bits.

Put the raspberries, sugar and chocolate into the bowl of a freestanding mixer (or a large bowl). Turn the beaters on and let the berries mush up a bit. Pour in the egg whites and turn the beaters to high speed. Continue beating, stopping occasionally to scrape down the sides, for five minutes, until the mixture has doubled in size and is very light and fluffy. Scrape into a two-litre plastic container with a lid and freeze for at least four hours. Makes nearly two litres - which can be eaten remarkably quickly.

Have a great weekend, everyone!

2 comments:

  1. Can't believe there is no dairy in there - I can't wait to try that, and I'm totally going to try it with cherries when they come around.
    P.S. I'm pleased I'm not the only one who has to have a thick slab of butter on my toast before an equally thick slathering of Pic's peanut butter goes on top! Ditto cheese which also seems to be much better with butter.

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  2. may i say that just about everything goes better with a bit of butter?! i go thru phases with dairy - i'll eat natural yoghurt and ice cream and cheese every day, then give it up (perhaps overloaded) and go cold turkey on the stuff.
    you have proven with that luscious pic that you don't need it to indulge in a cold fruity treat!

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Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

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