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Mozzarella gelato with raspberries

Level of difficulty: easy
Preparation time: around 30 minutes + 30 minutes freezing time


Mozzarella gelato

  • 50 ml buttermilk
  • 400 ml milk
  • 120 g sugar
  • 2x125 g Brimi Mozzarella Ball
  • 50 ml lemon juice


  • 400 g raspberries
  • 2 tablespoons Grand Marnier
  • 30 g powdered sugar
  • 4 tablespoons raspberry sauce (puree raspberries with powdered sugar and then sieve)
  • 4 mint leaves, as garnish
  • Powdered sugar, for sprinkling


Preparation: Warm up the buttermilk, milk and sugar to 80 °C. Let the mixture cool down to 50 °C, and then add the mozzarella and machine blend. Allow the mixture to cool, pass it through a sieve, add the lemon juice and allow it to cool in the gelato machine.
To finish: Place the raspberries on the plate. Mix the icing sugar with the Grand Marnier and let the raspberries marinate. Serve a tablespoon of the mozzarella gelato, add the raspberry sauce and mint, and finally sprinkle with icing sugar.

Cooking temperature: around 80 °C
Cooking time: about 2 minutes


  • You can also use 50 g of coconut sauce.
Mozzarella gelato with raspberries
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