Strawberry and mascarpone gelato

Name: Strawberry and mascarpone gelato
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 300g strawberries, hulled and chopped; 2 tbsp elderflower cordial; 150g golden caster sugar; 500g mascarpone; 100g white chocolate, roughly chopped; For the soft strawberries; 200g strawberries, hulled and quartered; 1 tbsp elderflower cordial; 2 tbsp golden caster sugar

Easy
May 2008

Easy
May 2008

Serves 8
Takes 30 min to make, about 1 hour to macerate, plus overnight freezing

Strawberry and mascarpone is a classic combination, and this is one of the easiest ice cream recipes you could possibly make.

Gluten-free recipes

Nutrition: per serving

Calories: 538kcals
Fat: 38.8g (27.2g saturated)
Protein: 6.6g
Carbohydrates: 54.7g (48.5g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 538kcals
Fat: 38.8g (27.2g saturated)
Protein: 6.6g
Carbohydrates: 54.7g (48.5g sugar)
Salt: 0.2g

Save recipe

Save recipe Print

Ingredients

300g strawberries, hulled and chopped
2 tbsp elderflower cordial
150g golden caster sugar
500g mascarpone
100g white chocolate, roughly chopped

For the soft strawberries

200g strawberries, hulled and quartered
1 tbsp elderflower cordial
2 tbsp golden caster sugar

300g strawberries, hulled and chopped
2 tbsp elderflower cordial
150g golden caster sugar
500g mascarpone
100g white chocolate, roughly chopped

For the soft strawberries

200g strawberries, hulled and quartered
1 tbsp elderflower cordial
2 tbsp golden caster sugar

Method

Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour.
Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight.
For the soft strawberries, put the berries and cordial in a bowl, then sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.

Method

Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour.
Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight.
For the soft strawberries, put the berries and cordial in a bowl, then sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.

delicious. tips

Try swapping the elderflower cordial for blackcurrant flavour instead.

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.2 votes

Reviews

Read what others say...

Bernadette Finn says:
21st Aug 2019 at 11:08 am
This is a delicious dessert and perfect for a summer dinner party. However, way, way, way too much sugar, I used 50% of that recommended in the recipe and it was still very sweet. I would suggest use even less as the both the white chocolate and elder-flower cordial are also very sweet ingredients.
Log in to Reply