Black Cherry Purée Chocolate Gelato

Use Purée Black Cherry, Frozen, Boiron (1kg) to make this recipe. Black cherry purée adds a sharp fruit seam to chocolate gelato without icy pieces of fruit. Reduce part of it for the ripple, then keep the rest in the cocoa base for flavour in every scoop.

At a glance

• Yield: 8
• Preparation: 25 minutes
• Cooking: 15 minutes
• Chilling or freezing: 6 hours

Purée Black Cherry, Frozen — Boiron (1kg)

£21.68

● In stock

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Ingredients

• 300g black cherry purée, thawed
• 600ml whole milk
• 150ml double cream
• 130g caster sugar, divided
• 35g cocoa powder
• 20g cornflour
• 100g dark chocolate, chopped
• 1 pinch fine sea salt

Method

1. Simmer 180g purée with 30g sugar until reduced to about 120g. Cool and chill for the ripple.
2. Whisk 100g sugar, cocoa, cornflour and salt in a saucepan. Gradually whisk in milk and cream.
3. Cook over medium heat, stirring, until the base bubbles and thickens. Remove from the heat, add chocolate and the remaining 120g purée, then blend smooth.
4. Chill for at least four hours. Churn until softly frozen.
5. Layer the gelato with the cold cherry reduction, swirl once and freeze for two hours.

Why this recipe works

A starch-thickened gelato base carries fruit without egg yolks muting the cherry. Keeping the ripple concentrated preserves a distinct tart contrast against the chocolate.

Practical tips and variations

• Cool both components completely before churning.
• Make only one or two swirls so the ripple stays visible.
• For a no-machine version, freeze the base in a shallow tray and whisk every 30 minutes before layering.

Serving and storage

Keep covered in the freezer for up to two weeks. Let it soften for five to ten minutes before scooping.

Frequently asked questions

Can I omit the dark chocolate?

Yes, but increase cocoa by about 10g and expect a lighter body.

Why is my gelato icy?

The base may not have been chilled fully, or it may have frozen too slowly.

Can I add whole cherries?

Yes, but use well-drained small pieces so they do not freeze into hard chunks.