Instant raspberry gelato

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Truly, this gelato takes less than five minutes to make and tastes absolutely amazing. Raspberries, along with peas are, in the words of Jennifer Paterson of Two Fat Ladies fame, the true successes of the frozen food world. When combined with just a little icing sugar, the juice of a lime and a touch of cream, they are transformed into this gorgeous gelato. It only needs a few fresh berries, or some grated white chocolate or toasted coconut to create a dessert to win you rapturous praise from your friends and family. You can make it up to an hour ahead of when you need it and keep in the freezer, or just whizz it up after dinner and eat right away.

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Serves 4 – 6

500g frozen raspberries
juice of 1 lime
3 tablespoons icing sugar
3/4 cup thickened cream

Put the raspberries, lime juice and icing sugar in a food processor and process until the raspberries look like ruby red grains of wet sand. Pour in the cream and continue to process until the gelato is smooth and the cream well combined. Scoop into bowls and serve topped with grated white chocolate, or toasted coconut, or a few fresh berries. If you want to make ahead of time it will keep in the freezer for about an hour before losing its creamy, soft texture.

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