Gelatos, those creamy Italian cousins of ice cream, are thick, creamy and entirely delicious. And once you’re learnt the trick to getting them just right, you can also start to explore how customizable they are. Just one such iteration is a pistachio and rosewater gelato with Crispello chocolate crunch. It looks beautiful, with the different color and texture contrasts. The green of the pistachios swirl with the roasted nuts and the pinkish tinge of the rosewater adds a gentleness to the dish. Then come the Crispello shards, completing the dish with a texture that’s surprising and necessary.
The pistachio has a creamy, slightly sweet flavor profile and is popular with Mediterranean and Persian cuisines. It has an earthiness that makes room for the subtle rosewater notes. The rosewater isn’t just a slight touch, it makes the whole experience more refreshing. It's sweet and gentle, and mixed in with the pistachios, a surprising culinary adventure -- that we’re tried and tested for you. (It works!) On top of this is the Crispello chocolate crunch, which is playful and adds a nice bite texture to the dessert. It can either be layered on top as a topping or be mixed into the gelato throughout, the choice is yours. Altogether, it’s a brilliant combination.
Ingredients
For the pistachio and rosewater gelato:
- 2 cups full-fat milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- ½ cup shelled unsalted pistachios (soaked and peeled, or use pistachio paste)
- 1 tablespoon rosewater (adjust to taste)
- A few drops of natural green food coloring (optional)
- Pinch of salt
For the Crispello chocolate crunch:
- 2 Cadbury Crispello bars, finely chopped
- 1 teaspoon coconut oil or butter (optional, for smooth melting)
- 1 tablespoon crushed pistachios (for garnish)
Method:
- If using whole pistachios, soak them in hot water for 30 minutes, then peel off the skins. Use a handheld mixer or a stand mixer to blend them into a fine paste with a splash of milk. Skip this step if you’re using ready pistachio paste.
- In a pan, combine the milk and cream. Heat over medium flame until warm and just starting to steam, but do not let it boil. Then remove from heat and set aside.
- In a separate bowl, whisk the egg yolks and sugar until pale and silky. Now slowly pour the warm milk mixture into the yolks, whisking continuously as you do.
- Then return the mixture to the pan. Cook over low heat, stirring gently, until it thickens enough to coat the back of a spoon. Don't let it boil.
- Stir in the pistachio paste, rosewater, a pinch of salt, and green food coloring if using.
- Strain the mixture through a sieve into a bowl, cover, and chill in the refrigerator for at least 4 hours.
- Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. (Usually 30 minutes.)
- Just before the end, fold in half the chopped Crispello bars for surprise crunches in every bite.
- Transfer the gelato to an airtight container. Press plastic wrap directly on the surface to avoid ice crystals, then freeze for at least 4 hours or until firm.
- Melt the remaining Crispello chunks with a touch of coconut oil or butter in a double boiler or microwave. Let it cool slightly until pourable but not hot.
- To serve, scoop your gelato into elegant bowls or cones. Drizzle that Crispello chocolate on top. Finish with crushed pistachios or even dried rose petals if you like.
Tips:
- The rosewater needs to be measured with care, because too much of it and the gelato becomes like perfume, its charm lost. Just a few tablespoons, stirred in as the base cools, is enough.
- You can drizzle a light chocolate ganache over the top for a more dramatic presentation. And a few crushed dried rose petals will add to its artistic presentation.
- Serve this gelato in chilled glass bowls or cups. Add a little gold leaf atop if you’re feeling indulgent. A few slivers of pistachio can also be eye-catching. Or ignore everything else and maybe just one delicate rose petal is also enough to do the trick, for a more elegant, minimalistic look.