Ingredients: 1 large tub of double cream - 600 ml
1 handful of mini marshmallows
2 meringue nests - crushed
Fruit steeped in vodka from making Christmas Pudding Vodka (see previous recipe)
(After straining out the Christmas Pudding Vodka which I had previously made, I removed all the orange and lemon peel, cloves, cinnamon and cardamon to keep just the vodka infused sultanas and candid peel)
Method:
Lightly whip the double cream until it is almost coming to very soft peaks - don't over whip as there are other ingredients to stir into the cream and the stirring will thicken the cream more
Stir in 2 crushed meringue nests and a handful of mini marshmallows
Stir in the vodka infused sultanas and candid peel
Line a loaf tin with cling film - have plenty of cling film hanging over the edges to pull in and cover the gelato - I put two layers of cling film in the tin crossing over each other
Spoon the gelato into the prepared loaf tin, gently cover with the overhanging cling film and place into the freezer
This will take a few hours to set and is best made the day before required
For a very classic, completely white gelato I use just white marshmallows rather than a mix of colours
In the past I have used a mix of pink and white marshmallows and also some finely chopped pink and white nougat
I always use 2 or 3 meringue nests as these add both a bit of sweetness and also a lightness to the dense mixture
Gelato is very nice served with fresh raspberries and raspberry coulis
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