I love raspberries, so I was looking forward to the arrival of raspberry season. This week I had two baskets that I had to consume immediately, so I made risotto ai lamponi (raspberry risotto) and gelato alla vaniglia variegato al lampone (raspberry-marbled vanilla ice cream), both colorful dishes.
The risotto is quite pretty, besides being tasty. You will find my recipe in this post from last year. When I prepared the risotto last week, I had just made a batch of mascarpone and used two tablespoons of it to finish the risotto, instead of the fresh chèvre. This week, I used my favorite, Cypress Grove's Purple Haze.
In the wake of the success of my recent gelato alla vaniglia variegato al rabarbaro (rhubarb-marbled vanilla ice cream), I decided to make the same vanilla ice cream (recipe in this post) and to marble it with raspberry purée. A couple of hours before churning the ice cream, marinate the raspberries with a teaspoon of agave nectar and half a teaspoon of balsamic vinegar (as described in this post), then shortly before needing it, purée the raspberries and press through a strainer. It is important to spend a bit of time pressing all the pulp off the seeds, so the purée is nice and thick. I refrigerated the purée until ready to add it to the ice cream.
Once the gelato alla vaniglia was ready, I scooped it into a bowl and added the raspberry purée by spoonfuls, swirling it in with a spatula to create a marbling pattern 1. As usual, I served the result to the head of my quality assurance department (a.k.a., my husband) and then we discussed the findings. The flavor of raspberries was probably a bit too prominent for a variegato, so next time I will try using less raspberry purée. I also want to try to fold the same amount of raspberry purée I used this time into the custard before churning it. I will run these tests soon and then report on the results.
The language corner. The four seasons (quattro stagioni) in Italian are: primavera (spring), estate (summer), autunno (fall), inverno (winter).
1 I used a lidded plastic bowl, which then went into the freezer with the leftover ice cream, after I covered the surface of the ice cream with a square of wax paper. If, after the marbling, the ice cream had been too soft, I would have covered it with wax paper, put the lid on the container and allow it to spend a short time in the freezer until firmer, but still soft.