In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato." Buon Appetito~
Dolce Gelato al Mascarpone
3 large eggs (*)
1 cup powdered sugar
12 ounces mascarpone cheese
2 ounces dark chocolate (between 60% to 72% cacao), finely chopped
1 teaspoon instant espresso powder
Pinch of salt
1 pint fresh raspberries, divided (1/2 pint to stir into the gelato and the other 1/2 pint reserved to use as garnish)
Separate the egg yolks from the whites, placing the yolks in a large bowl and the whites in a medium bowl. Set the bowl of whites aside.
Add the powdered sugar to the egg yolks and beat until well blended. Next, add the mascarpone, in batches, mixing well between each addition. Add the chocolate and espresso, stirring until well combined. Set aside.
Add the salt to the egg whites and whip to firm, but not stiff, peaks.
Using a spatula, gently fold the whipped whites into the mascarpone mixture until incorporated. Gently fold in half of the raspberries until mixed in, being careful not to break the raspberries.
Pour into individual dessert cups, covering each with plastic wrap, and place in the freezer for 2 hours until firm like a mousse – or – pour mixture into a 2-quart plastic container with lid, place in the freezer for 8 hours and, using an ice cream scoop, place into serving dishes, garnish with the reserved raspberries and serve.
Serves 8 to 10.
(*)Please take note that the eggs used in this recipe, though they do get frozen, are not cooked.
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.