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This is a cross between kulfi and Sicilian style gelato that contains no egg custard.
Adapted from Easy Chocolate Gelato in Saveur
Besan Gelato with Cardamom, Espresso and Pomegranate Syrup
Ingredients
240 ml/1c heavy or double cream
400ml/1-2/3c full cream/whole milk, divided
2 tsp cardamom seeds, cracked
50g besan/chickpea flour
1tbs cornstarch
200g/2 cups raw sugar
2 tsp pumpkin pie spice
1/2 tsp ground cardamom
100ml/5 tablespoons best strongest espresso
Pumpkin pie spice and
Pomegranate syrup for serving
In a medium pot over medium heat, add half the milk, cream and cardamoms.
Bring the contents to a simmer (about 5 minutes), then remove from the heat.
Allow to steep for at least 30 minutes.
Bring the milk, cream and cardamoms back to a low simmer.
Step 2
In a medium bowl, whisk together the sugar, cornstarch, besan, espresso and remaining milk, then whisk the mixture into the pot of hot milk.
Turn the heat to low and continue cooking until the sugar has fully dissolved, and the flours have cooked, about 5 minutes.
Cover and set aside to cool to room temperature, whisk in the espresso, then cover with plastic wrap and refrigerate for 8–24 hours.
Step 3
Pour the chilled mixture into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the gelato into an airtight container and freeze until set, at least 4 hours.
Scoop into bowls, drizzzle with some pomegranate syrup, give a light dusting of pumpkin spice and serve immediately, perhaps with aquafaba meringues.
This is a cross between kulfi and Sicilian style gelato that contains no egg custard.
Adapted from Easy Chocolate Gelato in Saveur
Besan Gelato with Cardamom, Espresso and Pomegranate Syrup
Ingredients
240 ml/1c heavy or double cream
400ml/1-2/3c full cream/whole milk, divided
2 tsp cardamom seeds, cracked
50g besan/chickpea flour
1tbs cornstarch
200g/2 cups raw sugar
2 tsp pumpkin pie spice
1/2 tsp ground cardamom
100ml/5 tablespoons best strongest espresso
Pumpkin pie spice and
Pomegranate syrup for serving
In a medium pot over medium heat, add half the milk, cream and cardamoms.
Bring the contents to a simmer (about 5 minutes), then remove from the heat.
Allow to steep for at least 30 minutes.
Bring the milk, cream and cardamoms back to a low simmer.
Step 2
In a medium bowl, whisk together the sugar, cornstarch, besan, espresso and remaining milk, then whisk the mixture into the pot of hot milk.
Turn the heat to low and continue cooking until the sugar has fully dissolved, and the flours have cooked, about 5 minutes.
Cover and set aside to cool to room temperature, whisk in the espresso, then cover with plastic wrap and refrigerate for 8–24 hours.
Step 3
Pour the chilled mixture into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the gelato into an airtight container and freeze until set, at least 4 hours.
Scoop into bowls, drizzzle with some pomegranate syrup, give a light dusting of pumpkin spice and serve immediately, perhaps with aquafaba meringues.
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