Dano's Recipes
GELATO
½ rockmelon
1 ½ cups water
1 cup caster sugar
300gm frozen raspberries
1 egg white
1.
Place 2 shallow metal containers in the freezer to chill. Combine rockmelon half the water and half the sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes, or until sugar dissolves.
Place 2 shallow metal containers in the freezer to chill. Combine rockmelon half the water and half the sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes, or until sugar dissolves.2.Increase heat to medium. Bring to boil. Cook for 5 minutes or until syrup thickens. Set aside for 5 minutes to cool
Increase heat to medium. Bring to boil. Cook for 5 minutes or until syrup thickens. Set aside for 5 minutes to cool3.Combine the raspberries remaining water and remaining sugar in a clean saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 – 7 minutes or until syrup thickens. Set aside for 5 minutes to cool
Combine the raspberries remaining water and remaining sugar in a clean saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 – 7 minutes or until syrup thickens. Set aside for 5 minutes to cool4.Place rockmelon mixture in the bowl of a food processor and process until smooth. Strain through a fine sieve into a metal container. Cover with foil. Place in the freezer for 2 hours or until almost set. Repeat with raspberry mixture.
Place rockmelon mixture in the bowl of a food processor and process until smooth. Strain through a fine sieve into a metal container. Cover with foil. Place in the freezer for 2 hours or until almost set. Repeat with raspberry mixture.5.Use a metal spoon to roughly break up the rockmelon mixture. Transfer to the bowl of a food processor. Add half the egg white and process until mixture is smooth. Return to the container. Cover with foil and place in the freezer for 4-6 hours or until firm. Repeat with the raspberry mixture and remaining egg white.
Use a metal spoon to roughly break up the rockmelon mixture. Transfer to the bowl of a food processor. Add half the egg white and process until mixture is smooth. Return to the container. Cover with foil and place in the freezer for 4-6 hours or until firm. Repeat with the raspberry mixture and remaining egg white.6.Scoop the rockmelon, raspberry gelati into serving bowls. Serve immediately.
Scoop the rockmelon, raspberry gelati into serving bowls. Serve immediately.