Strawberry and mascarpone gelato slabs

 

Serving instructions
Silvana Franco
Serves 6
Takes 30 minutes to make, about 1 hour to macerate, plus overnight freezing





Ingredients


300g strawberries, hulled and chopped
2 tbsp elderflower cordial
150g golden caster sugar
500g mascarpone
100g white chocolate, roughly chopped
For the soft strawberries
200g strawberries, hulled and quartered
1 tbsp elderflower cordial
2 tbsp golden caster sugar


Method


1. Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour.
2. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight.
3. For the soft strawberries, put the berries and cordial in a bowl, then sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.


Nutrition




Per serving: 583kcals, 38.8g fat (27.2g saturated), 6.6g protein, 54.7g carbs, 48.5g sugar, 0.2g salt


Chef's Tip




Try swapping the elderflower cordial for blackcurrant flavour instead.