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June 12, 2009


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Oh my! You've been busy. I love the idea of the raspberry risotto. Wow! Never had that before. Same for the raspberry gelato.

Paz (who wants to be part of the quality assurance department)

Simona Carini

Hi Paz. Both dished are quite nice and I love their color. I hope you'll visit us some day, so my husband can tell you all about his job.


Our local raspberries will be ready very soon - I cannot wait! Lovely post, Simona. Did you put the gelato back in the freezer to harden again after you swirled in the raspberry purée or was it just the right texture to serve then? (I am making notes.)

Simona Carini

Hi Susan. Good question. The short answer is no. I made sure that the raspberry purée was cold (same as the custard before churning) by keeping it in the fridge until I was ready to use it. I will add a note to the post to clarify this. I then served the variegato immediately. The texture was to my liking. However, if the result ends up being too soft, a short sojourn in the freezer is the solution.


I've never had sweet risotto and this looks so tasty! I love the colour (and the fact there are no artificial colours) and creamy consistency. I wish I could have a huge spoon of this sweet treat :)

Simona Carini

Hi Catalina. I made risotto with both raspberries and blackberries: both versions are pretty and tasty. Glad you like the look of this one.

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