Ingredients:
1/2 lb fresh
strawberries
3/4 cup castor
sugar
1/4 cup double
cream, cold
Preparation:
Pull off
the stems and leaves
from the strawberries and cut them in half, unless they are
exceptionally
small. Wash strawberries in cold water, dry them and mix with the
sugar.
Set aside for about 20 minutes, than process them in a food processor
for
a few moments. Add 1 cup of cold water and continue to process until
liquefied.
In a
separate bowl, whip
the cream until it thickens slightly, to the consistency of buttermilk.
Put the cream and the pureed strawberries in a bowl and mix thoroughly.
Pour the
cold mixture into
the container of your ice cream maker and freeze it following the
manufacturers
instructions. When the gelato is ready serve immediately. If you
are preparing gelato for later use, or prefer it when it's more
compact,
transfer it to a container that closes tightly and place in the
freezer.
If you are going to leave it in the freezer overnight or longer, let
the
gelato soften in the refrigerator for 30 minutes before serving.
Makes 4 servings.
TIP: If you do not
have an ice cream maker, pour the cold mixture into a freezer
container,
close the lid tightly and place gelato in the freezer for about 2-1/2
hours
or until set. Before serving remove from the container and chop roughly
into pieces and place in the food processor and process until smooth
(or
use mixer).
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