Fig leaf gelato and apricot sorbet
Gelato is never missing in our kitchen, but it undoubtedly knows its peak moment in summer. I have already spoken about the magic of the fig leaf, but when used in the base of a gelato, it can really give great surprises. To complement the toasted roundness of the fig leaf, we combine it with a very fresh apricot sorbet, made even fresher by cardamom. They are also excellent individually, but together they create a truly unique mix, an ode to summer in the form of gelato.
This recipe is an extract from the Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse by Georgia Eugenia Goggi.
Next, why not try more Italian recipes from the House & Garden recipe archive?
What you'll need
Fig leaf gelato and apricot sorbet
Recipe information
Yield
2
Ingredients
For the fig leaf gelato
For the apricot sorbet
Preparation
Method
Step 1
Make the fig leaf gelato: Preheat the oven to 160°C fan (320°F/gas 4)
Step 2
Spread out the fig leaves a baking tray and toast them in the oven for 15–20 minutes, turning after 10 minutes, so that they all dry evenly. They should start to brown slightly, dry out and smell toasty. Leave to cool at room temperature, well spaced out.
Step 3
In a saucepan over a low heat, heat the milk to about 50°C (122°F). Take off the heat, then add the fig leaves, crumbling them coarsely with your hands. Stir well, then cover the pan and infuse for 2 hours.
Step 4
Strain through a sieve and press well. Weigh the milk and check that you still have 680 g (1 lb 8 oz/ 23⁄4 cups); it may have decreased considerably, as fig leaves tend to absorb a lot of liquid.
Step 5
Top up any missing milk, then pour it all into a medium saucepan and add the cream. Heat over a low–medium until it reaches 40°C (104°F), then add the other ingredients. Continue cooking until the mixture reaches 85°C (185°F), stirring often.
Step 6
Take the pan off the heat, and blend with a hand blender for a few seconds, then transfer into a container with a lid. Cool quickly with a blast chiller or in an ice bath. Once cold, leave in the refrigerator for 12 hours.
Step 7
The following day, you will notice that the mixture is thicker and a little elastic. Blend for a few seconds and then add to your gelato machine and churn according to the manufacturer’s instructions.
Step 8
Make the apricot sorbet: In a dry frying pan over a medium heat, toast the cardamom pods for a couple of minutes until fragrant. Transfer them to a pestle and mortar and crush with 2 tablespoons of the sugar.
Step 9
Heat the water in a saucepan over a low heat. Gradually add the rest of the sugar and cardamom mix and the carob seed powder. Continue cooking until the mixture reaches 85°C (185°F), stirring often. Strain to remove the cardamom pieces, then pour the resulting syrup into a container and cool down quickly in an ice bath as above.
Step 10
Meanwhile, wash the apricots, then remove the kernels and any dark spots. In a blender, blend the fruit and lemon juice until you get a smooth purée.
Step 11
Once the syrup is cold, add it to the purée and mix for a few seconds with a hand blender. Transfer to the refrigerator and chill for 12 hours.
Step 12
The following day, blend again for a few seconds, then add to your gelato machine and churn according to the manufacturer’s instructions.
Step 13
Serve a generous scoop of each in a chilled glass.
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