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Ingredients (serves 6):

• 1½ cups raspberries
• 300g double cream
• 650ml milk
• 500g caster sugar
• 6 egg yolks
• 3 Tbsp cornflour
• 2 tsp natural vanilla extract
• 300g sour cream
• 2 kiwifruit, diced
• 2 golden kiwifruit, diced
• ¼ bunch marjoram leaves, chopped
• 1½ cups granola

RASPBERRY AND SOUR CREAM MARBLED GELATO WITH KIWI SALAD AND GRANOLA

Preparation:

Preparation time: 45 minutes
Cooking time: 15 minutes

1. Purée the raspberries in a blender, then press through a fine sieve to remove seeds. Mix with the double cream, 200g milk and 200g caster sugar in a saucepan and bring to a simmer. Whisk the yolks and 1 Tbsp cornflour in a bowl, add the hot mixture, return to the stove and bring to a low simmer. Strain into a bowl over an ice bath and cool completely.

2. Whisk the remaining milk, remaining sugar, remaining cornflour and vanilla in a saucepan and set over a moderate heat. Once simmering, set aside to cool, then whisk in the sour cream.

3. Churn the raspberry mixture in an ice cream machine, then spoon into a 2L container. Churn the sour cream mixture, pour over the raspberry mixture, then stir lightly to marble. Freeze for 4 hours.

4. Mix the kiwifruits and marjoram and arrange on plates. Top with granola and scoops of gelato.

COOK’S NOTES: To achieve beautiful marbling, it is important to churn the mixture on after another with as little delay as possible.