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How to make Mixed gelato

Yield = 6
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1/2 (about 500g) rockmelon, deseeded, peeled, chopped
  • 375ml (1 1/2 cups) water
  • 215g (1 cup) caster sugar
  • 300g frozen raspberries, thawed
  • 1 egg white
  • Bought lemon sorbet, to serve

Method

  • Step 1 Place 2 shallow metal containers in the freezer to chill. Combine the rockmelon, half the water and half the sugar in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook for 5 minutes or until the rockmelon is tender and the syrup thickens. Remove from heat and set aside to cool slightly.
  • Step 2 Combine the raspberries, remaining water and remaining sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook for 5-7 minutes or until the syrup thickens. Remove from heat and set aside to cool slightly.
  • Step 3 Place the rockmelon mixture in the bowl of a food processor and process until smooth. Strain through a fine sieve into a chilled container. Cover with foil and place in the freezer for 2 hours or until almost set. Repeat with the raspberry mixture.
  • Step 4 Roughly break up the rockmelon sorbet with a metal spoon and quickly transfer to the bowl of a food processor. Add half the egg white and process until the sorbet reaches a soft, texture. Return to the container. Cover with foil and freeze for 4-6 hours or until firm. Repeat with the raspberry mixture and remaining egg white.
  • Step 5 Use an ice-cream scoop to scoop the rockmelon, raspberry and lemon sorbets into serving bowls.