Passionfruit Caprioska Ripple Gelato

By MiNDFOOD

Passionfruit Caprioska Ripple Gelato
What's better than a Passionfruit Caprioska cocktail? A gelato infused with passionfruit and vodka of course.

Serves 6

10-12 passionfruit

¾ cup caster sugar, plus

1⅔ cups extra

1½ tbsp vodka, plus 1 tbsp extra

500g crème fraîche

1 tbsp finely grated lime zest

¼ cup lime juice

Remove pulp from passionfruit. Push through a sieve. Reserve 2 teaspoons seeds. You will need cup juice. Combine passionfruit juice and ¾ cup sugar in a small saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Reduce heat and simmer 8 minutes or until thick and syrupy. Cool, stir in reserved seeds and vodka. Refrigerate until ready to use.

Combine extra caster sugar and 1cups water in a medium saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Simmer 1 minute. You will need 2¼ cups syrup. Refrigerate until well chilled.

Place a 1.4 litre metal loaf tin in freezer. Combine chilled sugar syrup, crème fraîche, lime zest and lime juice in a large jug. Transfer to an ice-cream machine and freeze according to instructions.

When done, working quickly, spoon half the gelato into loaf tin; smooth the surface. Drop four spoonfuls of passionfruit syrup onto gelato. Swirl gently with a flat-bladed knife to create a ripple effect. Top with remaining ice-cream. Repeat with 4 more spoonfuls of passionfruit syrup. Freeze 4 hours or until firm.

Stir extra vodka into remaining passionfruit syrup. Serve gelato drizzled with extra passionfruit syrup.

TIP: To extract maximum juice from passionfruit pulp, process pulp in a food processor for 30 seconds to loosen seeds.

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