Scoop Kitchen
Gorgonzola & Pear Gelato
Sweet ripe pear and honey gelato with a little gorgonzola dolce melted in. Fruity first, then a soft, savory blue-cheese finish.
- Hands-on
- 30 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Gelato
- Makes
- 4 servings6 servings
Good forFallWild flavors
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 122 g), estimated
Whole tubpint: 772 kcal, 16 g protein1158 kcal, 24 g protein (709 ml24 oz). Contains: Milk, Tree nuts. Toppings are not included in these numbers.
Ingredients
9 ingredientsTap an ingredient when it is in the bowl
434 of 473 ml651 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
To finish
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Put 150 g ripe pear230 ml ripe pear1 cup ripe pear225 g ripe pear340 ml ripe pear1½ cups ripe pear, 50 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar and 1 tbsp honey1 tbsp honey1 tbsp honey1½ tbsp honey1½ tbsp honey1½ tbsp honey in a saucepan. Simmer over medium heat, stirring now and then, until the pear is very soft, 8 to 10 minutes.
- In a bowl, whisk 1 tbsp cornflour1 tbsp cornflour1 tbsp cornstarch1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch into 170 ml whole milk170 ml whole milk¾ cup whole milk255 ml whole milk260 ml whole milk1 cup + 1 tbsp whole milk and 40 ml whipping cream2½ tbsp whipping cream2½ tbsp heavy cream60 ml whipping cream60 ml whipping cream¼ cup heavy cream until smooth.
- Pour the milk into the pan. Cook, stirring all the time, until it bubbles and thickens, then keep stirring for 1 more minute.
- Take the pan off the heat. Crumble in 30 g gorgonzola dolce2 tbsp gorgonzola dolce2 tbsp gorgonzola dolce45 g gorgonzola dolce45 g gorgonzola dolce1½ oz gorgonzola dolce and stir until it melts.
- Blend with a stick blender until completely smooth.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
- If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 15 g gorgonzola dolce1 tbsp gorgonzola dolce1 tbsp gorgonzola dolce25 g gorgonzola dolce1½ tbsp gorgonzola dolce1½ tbsp gorgonzola dolce, then run Mix-in.
- Scatter 30 g walnuts60 ml walnuts¼ cup walnuts45 g walnuts90 ml walnuts¼ cup + 2 tbsp walnuts over the scoops.
To serve: Drizzle each scoop with a little honey.
My notes
Tips
- Use gorgonzola dolce, the mild and creamy kind. Other blue cheeses are sharper and take over fast, so use about half as much if that is what you have.
- Use pears that smell sweet and give a little near the stem. Hard pears taste watery, so add 1 tsp more honey.
- Cook the pear up to 2 days ahead and keep it covered in the fridge. Toast the walnuts in a dry pan for 3 to 4 minutes and cool them before serving.
Why it works
Cooked pear brings natural sugar and pectin that keep the gelato smooth, and cornstarch binds the water from the fruit. Gorgonzola adds fat, salt and savory depth, so only a little cream is needed.
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