Strawberry sorbet with marsala soaked sponge cake and whipped cream

Strawberry sorbet with marsala soaked sponge cake and whipped cream

Nonno Carlo

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

This sorbet is named after my grandfather; after all, it was he who introduced me to the famous Messinese breakfast of strawberry granita with whipped cream and brioche … and everyone wonders why I have a weight problem!

I ate this on my first trip to Messina when I was a child. Thirty years on and I can still taste it, and if I had to pick one moment in my life when I discovered food, that was it.

Domestic

Ingredients

Quantity Ingredient
240g water
205g sugar
50g dextrose
4g stabiliser
500g strawberry puree, (50%), assume 5% sugar (see note)
Sponge cake
Vanilla whipped cream

Method

  1. Mixing

    Put the water in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the water hits 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the strawberry purée and blend well using a stick blender. Place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. After 30 minutes, remove the strawberry sorbet from the freezer. In another stainless steel bowl, layer in the strawberry sorbet, the cubes of marsala-soaked sponge and the vanilla whipped cream, then cover and return to the freezer.
  8. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the water in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the water hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, add the strawberry purée and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. As the sorbet comes out of the churner, layer in the cubes of marsala-soaked sponge and the vanilla whipped cream.
  6. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  7. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Note

  • Purée 500 g fresh or frozen strawberries in a food processor until smooth. Do not strain. If using frozen strawberries, put them in a bowl and let them thaw before processing.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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