Italian

Kiwi sorbetto

Name: Kiwi sorbetto
Prep time: 20 min
Total time: 20 min
Yield: 1 kg
Cuisine: /italian
Ingredients: 400 g (14 oz) kiwi flesh; 380 g (13 ½ oz) filtered water; 2.5 g (1⁄8 oz) carob bean powder; 220 g (8 oz) caster (superfine) sugar

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20m

1 kg

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by delicious. team

delicious. team

Nov 20, 2017

This is one of the key winter flavours at Pidapipó – a lot of other fruits appear a couple of times during the year but with kiwi fruit, it’s only winter. It’s such a strong flavour and it’s also acidic, so it’s really refreshing. It’s also a dense-textured fruit, which makes for a really creamy textured sorbetto. This recipe is an edited extract from Pidapipo: Gelato Eight Days a Week by Lisa Valmorbida, $39.99, Hardie Grant, out December 1st.

400 g (14 oz) kiwi flesh
380 g (13 ½ oz) filtered water
2.5 g (1⁄8 oz) carob bean powder
220 g (8 oz) caster (superfine) sugar

Method

1.

Put the kiwi flesh and water in a bowl and blend with a hand‑held blender until smooth.
2.

Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
3.

Gradually add the carob bean powder mixture to the kiwi mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 30 minutes, or until the mixture drops to 4°C (39°F).
4.

Turn on your gelato maker so it begins the freezing process.
5.

Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F) (this should take about 30–40 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.