Mascarpone Gelato with Balsamic-Macerated Strawberries

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Mascarpone Gelato with Balsamic-Macerated Strawberries

Recipe courtesy Emeril Lagasse, 2001

 

1 pint ripe strawberries, washed, hulled and sliced

2 tablespoons balsamic vinegar

4 tablespoons sugar

1/2 cup simple syrup

4 egg yolks

1 pound mascarpone

1/4 cup light corn syrup

1 cup milk

2 tablespoons lemon juice

In a small, non-reactive bowl toss strawberries with balsamic vinegar and

sugar and set aside to macerate while you prepare the gelato.

 

In a metal bowl whisk together simple syrup and egg yolks, set the bowl over

a pan of simmering water and whisk continuously until the mixture reaches

the ribbon stage (thick, pale yellow and forms a ribbon when the whisk is

lifted).

 

Remove the bowl from the heat, transfer to the bowl of an electric mixer and

beat at low speed until cool. Whisk in the mascarpone, corn syrup, milk, and

lemon juice and strain mixture through a fine sieve. Chill thoroughly, then

process in an ice cream machine according to manufacturer's directions.

Serve with macerated strawberries.

 

 

 

Yield: about 1 quart

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: Medium

 

 

 

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