Fig Leaf & Greek Yoghurt Gelato
A silky, aromatic gelato that captures the delicate perfume of fresh fig leaves balanced by tangy Greek yoghurt.
Equipment
Ingredients
Ingredients
whole milk
450 g
Greek yoghurt
350 g
caster sugar
70 g
glucose syrup
50 g
fresh fig leaves
4 piece
fine sea salt
1 pinch
Instructions
Wash and prepare fig leaves
Wash, thoroughly dry the fig leaves and roughly cut them into pieces.
Optional blanching
Optionally, blanch the fig leaves in boiling water for 30 seconds, then immediately transfer them to ice-cold water to reduce bitterness.
Heat milk base
Combine the milk, sugar, glucose syrup and salt in a saucepan and heat gently until completely dissolved.
Cool to infusion temperature
Remove from the heat and allow the mixture to cool to around 60–65°C.
Infuse with fig leaves
Add the fig leaves to the milk mixture, cover and leave to infuse for 20–30 minutes.
Strain and cool
Strain the mixture and leave to cool completely.
Add yoghurt and blend
Add the Greek yoghurt and blend until completely smooth.
Refrigerate base
Refrigerate for at least 4 hours, preferably overnight.
Churn gelato
Blend once more, then churn in an ice cream machine until softly frozen.
Freeze until set
Transfer to a container and freeze until set.
Original recipe
Storage
Store in an airtight container in the freezer. Let soften 5 minutes at room temperature before serving.
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