Bright raspberries and fragrant lemon come together in a rich, silky gelato with beautiful ribbons of raspberry running through every scoop. Fresh, creamy and perfectly balanced, it's an elegant dessert that's surprisingly easy to make at home.
Instructions
- In a small bowl, whisk together the cornflour and 120ml of the whole milk until completely smooth.
- Pour the mixture into a saucepan with the remaining whole milk, double cream, caster sugar, lemon zest and salt.
- Cook over a medium-low heat, whisking constantly, until the mixture begins to simmer.
- Continue whisking for 1–2 minutes, until the mixture is thick enough to coat the back of a spoon. Do not boil.
- Remove from the heat and press cling film directly onto the surface to prevent a skin from forming.
- Refrigerate for approximately 2 hours, or until completely chilled.
- Pour the chilled mixture into the InstantChill™ Mixing Bowl.
- Select the Gelato program and set the time to 22 minutes.
- During the final 2 minutes of churning, open the ingredient chute and slowly drizzle in the raspberry sauce, allowing it to ripple naturally through the gelato.
- Serve immediately for a soft texture, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer consistency.
About The Chef
Instant Pot® Culinary Team
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
