Strawberry and mascarpone gelato slabs
Takes 30 minutes to make, about 1 hour to macerate, plus overnight freezing
300g strawberries, hulled and chopped
2tbsp elderflower cordial
150g golden caster sugar
100g white chocolate, roughly chopped
For the soft strawberries
200g strawberries, hulled and quartered
1tbsp elderflower cordial
2tbsp golden caster sugar
1. Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour.
2. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight.
3. For the soft strawberries, put the berries and cordial in a bowl, then sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve