Enjoy the tropical, tangy flavors of passion fruit gelato. This creamy and refreshing treat is perfect for warm days or whenever you crave a fruity dessert.
Quick Facts
- Difficulty: Intermediate
- Prep Time: 30 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.4 L
Ingredients for Passion Fruit Gelato
Gelato Base
- 600 ml whole milk (3.5% fat)
- 300 ml heavy cream (35% fat)
- 120 g granulated sugar
- 40 g corn glucose syrup
- 5 g neutral stabilizer (e.g., guar gum or locust bean gum mix)
Passion Fruit Purée
- 200 g fresh passion fruit pulp (strained to remove seeds)
- 60 g granulated sugar (adjust based on the sweetness of the fruit)
- 10 ml fresh lime juice (optional, to enhance the tanginess)
Step-by-Step Instructions to Make Passion Fruit Gelato
1. Prepare the Gelato Base
- In a saucepan, combine milk, cream, and sugar. Add glucose syrup and heat gently, stirring constantly.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this into the heated base. Stir for 2 minutes.
- Remove from heat and blend with an immersion blender for a smooth consistency.
2. Make the Passion Fruit Purée
- In a blender, combine the passion fruit pulp, sugar, and lime juice (if using). Blend until smooth.
- Taste the purée and adjust the sugar if needed.
- Strain the purée through a fine mesh sieve to remove any remaining fibers or seeds.
3. Combine the Base and Purée
- Stir the passion fruit purée into the warm gelato base until fully incorporated.
- Quickly cool the mixture using an ice bath (place the bowl over a larger bowl filled with ice and water).
- Cover the mixture with plastic wrap, ensuring it touches the surface to prevent skin formation. Refrigerate for at least 4 hours to allow the flavors to mature.
4. Churn and Freeze the Gelato
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25–30 minutes).
- Transfer the churned gelato to a freezer-safe container and freeze for 4 hours to firm up before serving.
Tips for Perfect Passion Fruit Gelato
- Use fresh, ripe passion fruits for the best flavor. Frozen pulp can also work if fresh fruit isn’t available.
- Lime juice enhances the natural tanginess of the passion fruit but can be omitted for a sweeter flavor.
- A neutral stabilizer ensures a creamy texture and prevents ice crystals from forming.
FAQs About Passion Fruit Gelato
Q: Can I use canned passion fruit juice?
A: Yes, but ensure it’s unsweetened and adjust the added sugar accordingly.
Q: How do I make this without an ice cream maker?
A: Freeze the mixture in a shallow container and stir every 30 minutes for 3–4 hours to mimic the churning process.
Q: Can I combine passion fruit with other tropical fruits?
A: Absolutely! Mango or pineapple pair beautifully with passion fruit for a unique twist.
Serving Suggestions
Serve your passion fruit gelato in a bowl or waffle cone, garnished with fresh passion fruit seeds or a sprig of mint. For an indulgent dessert, drizzle with white chocolate sauce or serve alongside a tropical fruit salad.
Final Thoughts
This passion fruit gelato captures the tropical essence of the fruit in every creamy bite. Perfect for summer gatherings or as a refreshing treat, this recipe will transport you to a tropical paradise!