GOURMET TRAVELLER 1131 For gelato,whiskyolks
andsugarina bowluntilpale.
Stirincream,milkandvanilla,
thentransfermixturetoa
saucepan. Stircontinuously
overmediumheatuntilmixture
reaches 80 °C ona thermometer
(10-12minutes).Addlimoncello
andcookfora further1 minute.
Removefromheatandpour
intoa bowlplacedoverice
tocool.Oncecooled,churn
inanice-creammaker, then
coverandfreeze(overnight).
2 Fortortacaprese,preheat
ovento 180 °C andlinea 22cm-
squarecaketinwithbaking
paper.Combinealmondmeal,
sugar,lemonzestandbaking
powder in the bowl of an electricLemontortacapresewith
blackberriesandlimoncellogelato
SERVES 8 // PREP TIME 25 MINS // COOK 40 MINS (PLUS COOLING, FREEZING)
“MymumalwayscookedthiscakeonSundayswhenI wasgrowingup.It is a
classictortafromCapri,whereit’smadewithAmalfilemons,”saysAndrisani.
“Italsohastheaddedbenefitofbeingcompletelygluten-free.” Start this recipe
one day ahead to make the gelato.Pictured p112.
mixer.Addeggsandbutterand
beatuntillightandfluffy.Fold
inwhitechocolate.Tr ansfer
mixturetopreparedtin,smooth
top,thenbakeuntila skewer
withdrawsclean(30-40minutes).
Removeandcoolintin.
3 Toserve,slicetortaandplace
inbowls.Topwithberriesand
a spoonfulofgelato,thendust
withhibiscuspowder.
NoteTomakehibiscuspowder,
grinddriedhibiscusflowers
witha spicegrinderorin a small
blenderuntilfinelyground.
Hibiscusflowersareavailable
fromhealth-foodstores.
Winesuggestion 2019
MeadowbankHarvest
Sparkling, Tasmania.●Blackberries,
halved,toserve
Hibiscuspowder
(seenote),toserve
LIMONCELLOGELATO
10 eggyolks
75 gm(⅓cup)castersugar
560 ml(2¼cups)pouringcream
560 ml(2¼cups)milk
1 tspvanilla-beanextract
80 mllimoncello
TORTACAPRESE
250 gmalmondmeal
250 gmcastersugar
Finelygratedzest
of2 lemons
½ tspgluten-free
bakingpowder
4 eggs
200 gmsoftenedbutter
50 gm white chocolate, melted