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

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

ROBERT MARCHETTI, NEILD AVENUE, NSW

Photography:

PRUE RUSCOE

Styling:

EMMA KNOWLES

Drinking Suggestion:

NV LAURENT-PERRIER CUVÉE ROSÉ, TOURS-SUR-MARNE, CHAMPAGNE, FRANCE. , suggested by MAURICE TERZINI & ROBERT MARCHETTI

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