April 29 2021
Gelata Roma - Berry Sauce plating Recipe
- In a medium saucepan, heat 500g (500ml) of frozen mixed red berries with 125ml (120g) castor sugar. Allow to simmer for 30 minutes until sauce has thickened and fruit has broken down. To remove seeds, strain through a sieve (optional).
- Using the berry sauce in a squeeze bottle, squeeze larger circles of the sauce on the plate; with a teaspoon pull the sauce horizontally to form a sauce pull. Add smaller sauce circles onto the plate for further interest.
- Toast mini marshmallows and place in the corner of the plate, garnish with mint and place a ball of Gelata Roma Ice Cream in the centre of the plate.