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  3. Olive Oil Gelato with Pistachio Crumble

Olive Oil Gelato with Pistachio Crumble

Rich and velvety, this gelato is infused with the peppery, fresh flavour of olive oil and topped with a crunchy, nutty pistachio crumb. Use the best quality extra virgin olive oil you can.

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product Cooking Chef XL KCL95.004SI Cooking Chef XL KCL95.004SI

Ingredients

Servings: 6
Makes: 1
For the gelato
600 g whole milk
150 g whipping cream
60 g glucose syrup
40 g skimmed milk powder
100 g caster sugar
60 g dextrose powder
150 g extra virgin olive oil

For the crumble
80 g plain flour
50 g golden caster sugar
50 g unsalted butter, cold, diced
30 g amaretti biscuits
75 g pistachios, shelled


Instructions

STEP 1/4

Fit the Creaming Beater.
Add milk and cream into the Appliance bowl, fit the splashguard.
Heat for 1 minute at 60ºC, on speed Stir 1.
Add the glucose syrup.
Mix for 5 minutes on speed Stir 1.
Add milk powder, sugar, dextrose and olive oil.
Heat for 2 minutes at 85ºC, on speed Stir 1, until combined and no lumps remain.
Cook for 7 minutes at 95ºC, on speed Stir 1.
Pour the mixture into a clean bowl and cover with plastic wrap.
Chill in the fridge for 2 hours.

STEP 2/4

Attach the Frozen Dessert Maker attachment to the machine.
Set the speed to Min.
Pour chilled gelato into the Frozen Dessert Maker attachment.
Mix for 30 minutes on speed Min.
Transfer gelato into an air-tight container.
Cover with a lid and freeze overnight.

STEP 3/4

Preheat the oven to 180ºC.
Line a baking tray with parchment paper.
Fit the Knife Blade to the Food Processor attachment.
Add flour, sugar, butter and biscuits into the attachment.
Pulse until the mixture resembles fine breadcrumbs.
Spread the mixture in an even layer on a baking tray.
Bake for 20 minutes at 180ºC, mixing well halfway through, until golden and crisp.

STEP 4/4

Add pistachios into the Food Processor attachment.
Pulse until fine.
Mix the pistachios with the cooked crumble until well combined.
Divide gelato between serving bowls.
Top with pistachio crumble.

 

Serve.

 

Substitutions
Dextrose can be replaced with glucose powder.


Remember to place the Frozen Dessert Maker attachment in the freezer 24 hours in advance of making this recipe. The gelato will also need to freeze overnight before serving.
  1. Back to homepage
  2. Recipes
  3. Olive Oil Gelato with Pistachio Crumble

Olive Oil Gelato with Pistachio Crumble

Rich and velvety, this gelato is infused with the peppery, fresh flavour of olive oil and topped with a crunchy, nutty pistachio crumb. Use the best quality extra virgin olive oil you can.

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Kenwood
lorem ipsum
Servings:6
Makes:1

Ingredients

For the gelato
600 g whole milk
150 g whipping cream
60 g glucose syrup
40 g skimmed milk powder
100 g caster sugar
60 g dextrose powder
150 g extra virgin olive oil

For the crumble
80 g plain flour
50 g golden caster sugar
50 g unsalted butter, cold, diced
30 g amaretti biscuits
75 g pistachios, shelled

This recipe is prepared with: lorem ipsum KCL95.004SI

Instructions

STEP 1/4

Fit the Creaming Beater.
Add milk and cream into the Appliance bowl, fit the splashguard.
Heat for 1 minute at 60ºC, on speed Stir 1.
Add the glucose syrup.
Mix for 5 minutes on speed Stir 1.
Add milk powder, sugar, dextrose and olive oil.
Heat for 2 minutes at 85ºC, on speed Stir 1, until combined and no lumps remain.
Cook for 7 minutes at 95ºC, on speed Stir 1.
Pour the mixture into a clean bowl and cover with plastic wrap.
Chill in the fridge for 2 hours.

STEP 2/4

Attach the Frozen Dessert Maker attachment to the machine.
Set the speed to Min.
Pour chilled gelato into the Frozen Dessert Maker attachment.
Mix for 30 minutes on speed Min.
Transfer gelato into an air-tight container.
Cover with a lid and freeze overnight.

STEP 3/4

Preheat the oven to 180ºC.
Line a baking tray with parchment paper.
Fit the Knife Blade to the Food Processor attachment.
Add flour, sugar, butter and biscuits into the attachment.
Pulse until the mixture resembles fine breadcrumbs.
Spread the mixture in an even layer on a baking tray.
Bake for 20 minutes at 180ºC, mixing well halfway through, until golden and crisp.

STEP 4/4

Add pistachios into the Food Processor attachment.
Pulse until fine.
Mix the pistachios with the cooked crumble until well combined.
Divide gelato between serving bowls.
Top with pistachio crumble.

 

Serve.

 

Substitutions
Dextrose can be replaced with glucose powder.

Notes