Raspberry Thermomix gelato, ready in 30 minutes

Fruit gelato is the simplest flavor to make in the Thermomix version: everything gets blended cold in the bowl and the mixture comes out already ice-cold, ready for the ice cream maker. With raspberries the result is a burst of freshness, balanced with just the right amount of sugar and a touch of lemon to bring out the flavor and keep the color bright.

If you use frozen raspberries the mixture will come out of the Thermomix even colder, and the ICK5000 will take even less time to churn it. Fresh raspberries work perfectly well too.

Frozen or fresh: which to choose

Honestly, frozen is often the better choice, and it's not a compromise.

They're picked at full ripeness and frozen right away, so in winter they actually have more flavor than fresh ones bought out of season. On top of that, they go into the bowl already very cold, which shortens the churning time and reduces ice crystal formation.

Fresh raspberries have the edge in delicate, lively aroma, so in peak season (June-July) they're worth it. Either way, the recipe stays the same.

Straining the seeds: yes or no

Raspberries have woody little seeds that stay whole even after blending. There's no right answer, it depends on you:

• Straining gives you a smooth, silky gelato, gelateria-style. It costs you one extra step and about 15% less yield.
• Not straining stays more rustic, with a slight crunch. It's how I make it.

If you strain, press the pulp well through the sieve with the back of a spoon: almost all the flavor is in that pulp, and throwing it away would be a waste.

Why the lemon and why more sugar

Raspberries are quite tart, more so than other fruits: that's why the 130 g of sugar is slightly higher than for other fruit flavors. It's not just about sweetness, it's about balance.

The tablespoon of lemon juice may seem counterintuitive (adding acid to an already tart fruit) but it does two things: it brings out the raspberry flavor by contrast, and it keeps the bright pink color by preventing oxidation.

Where that color comes from

The bright pink in the photo comes only from the fruit, no coloring added. The trick to keeping it is never heating anything: anthocyanins, the pigments in red fruit, break down with heat. It's another advantage of the cold method.

Variations

• Mixed berries: same total quantity, with blackberries, blueberries and redcurrants.
• Raspberry and white chocolate: 50 g melted and drizzled in during churning.
• Dairy-free sorbet: replace the milk and cream with 350 g water and 50 g extra sugar, for a more intense, less creamy vegan version.
• With yogurt: replace the milk with Greek yogurt for a raspberry frozen yogurt.

How to store it

Ten days in the freezer, airtight container with cling film pressed onto the surface. Fruit gelato hardens more than the creamy kind because it contains more water: 10-15 minutes out of the freezer before serving and it's perfect again. Serve it with a few chopped fresh raspberries on top and a mint leaf, and it looks like it came from a gelateria.