Monday, October 6, 2014

Fior di Latte Gelato with Blood Orange Syrup

You've just spent the day at the beach; baking on the searing sand, swimming in the sticky, salty water.
It's one of those really hot summer days, so hot that the air hurts to breathe and you feel drunk from the sun. As the day slowly fades, you finally make your way home. Crunchy skin, dry lips and a happy smile on your freckled face.

That night, you rub aloe vera onto your raw shoulders and try desperately not to move, not to sweat. You suddenly remember that your past self made a tub of gelato to sit patiently in the freezer for perfect nights like this. What a genius you were.

You pile your bowl high and then hoe into the silky, soothing, milky sweet gelato, hungrily slurping up the blood orange syrup as it dribbles down your chin. The smell of jasmine wafts through the warm air, the cicadas are making their racket and you have a bowl of homemade gelato in your hand.

Summer. I'm excited for you.

Fior di Latte Gelato with Blood Orange Syrup

1 cup cream
2 cups full cream milk
100g caster sugar
4 blood oranges, juiced plus extra for garnish
1 tablespoon caster sugar
1/4 teaspoon ground cinnamon
*Note you will need an ice cream maker for this recipe.

Place cream, milk and sugar in a pot and bring to a simmer on a low heat. Stir to dissolve sugar. Remove from heat.

In a separate, smaller pot add the blood orange juice, sugar and cinnamon and bring to a slow simmer for about 15 minutes until liquid has thickened and become syrupy. Remove from heat and set aside to cool.

Pour cooled cream mixture into ice cream maker and churn as per instructions for the machine. Once churned, place ice cream into a container and freeze overnight.

Serve the ice-cream with a generous drizzle of the syrup and fresh segments of blood orange.

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