Buttered croissant gelato with raspberry jam
Last updated 20 Sept, 2021
Recipe from Abbots and Kinney
78 Pirie street, Adelaide
(08) 7099 2210
The pastry magicians at Abbots and Kinney don't want your croissants to go to waste. Challenge yourself and whip up this decadent yet refreshing buttered croissant gelato.
Do yourself a favour and order some Abbots and Kinney frozen croissants from Jonny and the gang to pop into the oven on Christmas morning or Boxing Day or just a regular day.
Recipe makes 1 litre | Icecream maker and stick blender required
Recipe for buttered croissant gelato with raspberry jam
For the raspberry jam:
- 70g of fresh raspberries
- 100g caster sugar
For the gelato:
- 80g caster sugar
- 120g dextrose
- 587g Fleurieu unhomogeneous milk
- 80g croissant (dried out and toasted)
- 75g butter
- 47.5g skim milk powder
- 15g water
- 3g Tara gum*
- .5g Guar gum*
*can be bought from good health food stores
For the jam:
- Cook raspberries and sugar on stove in a heavy bottomed pot over a low/medium heat gently for 10 minutes until jam like consistency. Leave in the fridge to stay cold.
For the gelato:
- Mix all ingredients except dextrose and gum powders. Blend with stick blender until all incorporated.
- Then blend dextrose and gum powders in until incorporated. (Because the mixture is cold at this stage, the mix may look odd but don’t worry)
- Heat mixture gently up to 85c to pasteurise all ingredients then allow to cool before putting into your ice cream maker.
- If you have any excess croissant, chop them up roughly and dry out in the oven.
- Once crossiant has cooled and the gelato has completed its churn, add and mix the croissant and jam to your gelato. This will add a lovely crunch and jam swirl.
- Chill as long as needed and then enjoy.