Vegan Roasted Almond Gelato, White Nectarine Sencha Sorbet, Almond & Pine Nut Brittle

With the onset of summer, I find myself in a predicament. I know that I long for that sweet icy mouthfeel to cool my clammy body. But part of me craves that crisp, pure fruit of a sorbet, whilst the=he other needs that lactic, chewy cream of a gelato.


Being intolerant of most dairy means that while I enjoy the odd gelato, the pleasure is balanced by the pain I commit myself after.


So, I devised this recipe for selfish reasons. I CAN have my cake and eat it. Both textures covered, no dairy in sight and most of all, its silky, cold, and utterly divine.


Feel free to change the flavour as you wish this is just a starting point for so many beautiful things…


Using a Lime to spread the brittle is the genius technique of Leticia Clarke

Ingredients:


Roasted Almond Gelato


750ml Almond Milk (no stabilisers, the creamiest you can find) + 2tbsp

150g Caster Sugar

100g Flaked Almonds

40g Cornflour

90g Vegan White Chocolate, chopped into pieces

1 tsp Salt


White Nectarine Sencha Sorbet


100ml Water

1 tbsp Sencha Tea Leaves (Earl Grey Also tastes gorgeous)

3 Lemons, Juice

750g Very Ripe White Nectarines (if your peaches are not ripe, roast them first)


Brittle:


35g Flaked Almonds

35g Pine Nuts

100g Caster Sugar

1 tsp Maple

20ml Water

½ tsp Salt

1 tsp Sugar

1 tbsp Butter

½ Lime


Method:


1. You can start this recipe with whichever you choose first. I start with the gelato as it is slightly more involved.

2. Heat the oven 160C. Lay the almonds on a baking tray and roast for 10-15 minutes or until golden and smelling fragrant.

3. Add he warm almonds to the milk and allow to infuse in the fridge overnight.

4. The next day, strain the milk into a clean pan and bring to a simmer. Whisk in the sugar and simmer until dissolved.

5. Mix the cornflour with 2 tsp cold almond milk to form a smooth slurry. Add this slurry to the simmering milk and whisk to a smooth consistency. Bubble until thickened like a custard.

6. Add the white chocolate and salt and leave, untouched for 2 minutes.

7. After 2 minutes, whisk until smooth. Strain into a jug, cover the surface with cling film and pop into the fridge for at least 4 hours, ideally overnight.

8. When chilled either churn in your ice cream maker or freeze as a block, removing every hour to either whisk by hand, or blend in a food processor to break up the ice crystals to give you a smooth gelato. By hand this should take about 4 hours, whisking each hour.

9. Pop in the freezer to firm up for 1 hours before using.

10. Fir the sorbet. Add the water, tea and sugar to a pan and bring to a simmer. Once the sugar has dissolved. Remove from the heat and allow to cool.

11. Cut the Nectarines into chunks and pour over the lemon juice. strain the tea leaves from the syrup and pour the liquid over the fruit. Cover and pop into the fridge overnight.

12. The next day, blend the mixture until very smooth then strain through a sieve.

13. Churn in an ice cream machine according to the manufacturer’s instructions, or by hand as above.

14. Line a baking tray with non- stick parchment.

15. For the brittle, add the sugar, maple, water, and salt to a small pan. Swirl to combine and heat over a medium heat. Once dissolved turn the heat to high.

16. Heat without stirring until the mixture turns the colour of a penny. Add the butter and swirl. It will foam up but that’s fine. Cook 30 seconds more.

17. Add the nuts and stir to fully combine. Pour the mixture onto your lined tray. Use the cut half of the lime to spread and smooth the brittle until flat and about 3mm thick. Allow to cool and set. Break up into shards.

18. Serve alternating scoops of each with a few sprinkles of brittle and peach slices.

19. A side of sunshine is recommended.