A step by step guide to recreating Kevin Dundon's scrumptious gelato and compote
- For the frozen yogurt:
- 4 eggs, seperated
- 250 ml (1 cup) double (heavy) cream
- 150 g caster (superfine) sugar
- 4 tblsp low fat milk
- 100 ml vanilla yogurt
- 1 tsp vanilla extract
- For the berry compote:
- 200 g (2 cups) mixed berries, such as blueberries, raspberries and hulled and halved strawberries
- 4 tblsp caster (superfine) sugar
- 2 tblsp grand marnier
- Before you begin, place a large bowl or plastic container into the freezer for about 30 minutes to cool, ready for the cream mixture later.
- Whisk or beat the egg whites with an electric mixer until they form stiff peaks, then set aside while you prepare the ‘custard’ part of the gelato.
- Pour the cream into a third bowl and whisk until lightly whipped. Set aside.
- Add the sugar to the egg yolks and whisk with the electric mixer until the mixture pales and is light and frothy. Add the milk, yogurt and vanilla extract and combine thoroughly.
- Spoon the egg whites into the whipped cream, then fold this mixture gently into the egg yolks and sugar mixture using a palette knife or spatula, until all the ingredients are fully incorporated.
- Transfer to an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, if making by hand, pour the cream mixture into the chilled bowl, cover with a lid or cling film (plastic wrap) and freeze.
- After about 1 hour, remove the bowl from the freezer, whisk the mixture and return it, covered, to the freezer. Repeat after a further hour. After 3–4 hours, the ice cream is ready.
- To make the compote, place the berries in a heavy-based saucepan with the sugar and Grand Marnier, then bring to the boil, stirring, until the sugar dissolves.
- Continue to boil fast for about 5 minutes until the berries are tender but still holding their shape.
- Remove the compote from the heat and transfer it to a bowl. Leave to cool completely, then cover with cling film and refrigerate until required. The compote will last for up to 3 days in the refrigerator.
- Remove the gelato from the freezer 15 minutes before serving, then place 1–2 scoops per person in a bowl. Spoon some berry compote over the gelato.
Kevin says, "This frozen yogurt is my take on the wonderful Italian gelato, which is normally less heavy than creamy ice cream. For best results, I would recommend using an ice cream maker. The berry compote is a delicious accompaniment. If you’re making it in the right season, you might like to use a mixture of summer berries that you’ve picked yourself."
More by Kevin Dundon:
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon
- Indulgent Eggnog: What it is & how to make it!
- Kevin Dundon's Christmas Turkey: Today Show