Tartufo Recipe
raspberry gelato dipped in bittersweet chocolate and drizzled with a raspberry chambord sauce
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Ingredients
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For the Raspberry Gelato
For the Chocolate Coating
For the Raspberry Chambord Sauce
Method
Making the Raspberry Gelato
- 1
Prepare the Raspberry Puree
In a blender, puree the fresh raspberries and sugar until smooth. Strain the mixture through a fine mesh sieve to remove seeds.
- 2
- 3
Combine and Freeze
Remove from heat, then stir in the raspberry puree. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.
Coating the Gelato
- 4
Melt the Chocolate
In a microwave-safe bowl, combine bittersweet chocolate and coconut oil. Microwave in 30-second intervals, stirring until smooth.
- 5
Dip the Gelato
Scoop the frozen raspberry gelato into balls and dip each ball into the melted chocolate. Place on a parchment-lined tray and freeze until set.
Making the Raspberry Chambord Sauce
- 6
Cook the Sauce
In a small saucepan, combine fresh raspberries, Chambord, and sugar. Cook over medium heat until the raspberries break down and the sauce thickens slightly.
- 7
Blend and Strain
Blend the sauce until smooth and strain to remove seeds if desired. Let cool before serving.
