Christmas pudding gelato

Recipe by Smeg chef Gavin Berrecloth

Perfect for when Christmas pudding leftovers are about. Create this refreshingly simple yet decadent dessert in 30 minutes. Fresh gelato with a rich, grownup, fruity twist.

PREP TIME 30 Minutes  

EQUIPMENT NEEDS Smeg Stand Mixer / Smeg Ice Cream Attachment  / Induction Hob  

INGREDIENTS

397 ml Condensed milk  

600 ml Cream   

1 tsp  Vanilla bean paste or extract          

200 g Christmas pudding or Rich fruit cake - Left overs  coarsely crumbled

20 ml Brandy   

120 g Dark chocolate cut into small pieces

90 ml Cream   

25 ml Frangelico liquor          

50 g Cherries Pitted and halved

60 g Orange marmalade (premium quality)  

50 g Orange - small segments    

METHOD  

1 Ensure the ice cream attachment is in the freezer, ready to use .    

2 Pour condensed milk, cream & vanilla into a clean metal bowl.     

3 Whisk for 10 seconds, just to combine.     

4 Remove the ‘Ice Cream bowl attachment’ from the freezer and set up the stand mixer, with all ‘Ice cream attachments’ fitted in place.    

5 Turn onto lowest setting and pour the mix into the ice cream bowl.    

6 Allow 20-25 minutes for the mix to form into the frozen gelato mix.    

7 Towards the final 2 minutes of mixing, increase the mixer speed to medium, to whip air into the gelato mix. (This will also increase the volume/yield).    

8 Remove the gelato from the machine and spoon into a chilled bowl. Quickly fold in the fruit cake & brandy. Place in the freezer to store until required.    

9 Just prior to serving, bring to the boil the cream and frangelico. Then add chocolate and stir until smooth & silky.    

TO SERVE Scoop the gelato into chilled bowls, with cherries and orange segments. Then top with the marmalade and the warm chocolate sauce.