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Recipe: Gelupo’s Yoghurt & Forest Fruits

Jacob Kennedy and his team are bringing a taste of Italy to Soho thanks to a brand new menu of exciting seasonal flavours

Just in time for summer, our favourite London gelateria reopened last month with a brand-new look and a menu of mouth-watering new flavours to sit alongside the much-loved classics. The complete redesign by Archmongers Architects is Gelupo’s first makeover since it opened its doors back in 2010; contemporary and spacious, the new interior scheme features decadent marble-speckled terrazzo flooring and mirror-lined microcement walls. For those wishing to linger over their iced treats there is now a new seating area at the back. And for the first time ever, the team will be serving up a menu of wines, spritzes and Italian cocktails.

To celebrate, we asked founder Jacob Kennedy to share a recipe to get your mouths watering. Here’s what he had to say about this summer special: “This has to be one of my favourite gelati – it feels healthier than others (in fact, on balance, they’re probably all as bad for the body and as good for the soul as each other), and the lactic yoghurt binds together the variety of flavours in the berries.

Gelupo Forest Fruits

 

MAKES 1LITRE / 15 SCOOPS

INGREDIENTS

For the sorbet syrup (yields 400ml):

125g granulated or caster sugar | Stabiliser: 1 level teaspoon locust bean gum powder; or 2 tablespoons starch (arrowroot or cornflour) | 225ml water | 50g glucose (aka dextrose) syrup or powder, or light runny honey

For the gelato:

350g Greek yoghurt | 250g fresh or frozen mixed berries | 25g caster sugar

 

METHOD

To make the sorbet syrup:

  1. In a small bowl, stir the sugar and stabiliser powder together thoroughly.
  2. Put the water and the glucose or runny honey in a saucepan. Heat gently to bring just to the boil.
  3. Pour the contents of the bowl into the saucepan in a steady stream, stirring all the while with a whisk. Bring back to just boiling, then remove from the heat.
  4. Leave the syrup to cool until tepid before using. (It will keep for up to a week in the fridge.)

To make the gelato:

  1. Blend together the yoghurt, berries, sugar and sorbet syrup.
  2. Optional: strain all or part of the mixture through a coarse sieve into a bowl to remove the seeds – I like to strain half of it just to leave a few seeds to remind me of the raw fruit, but not so many as to annoy. (Discard the contents of the sieve.)
  3. Churn the mixture in your ice cream machine until fully firm.
  4. Before serving, put the yoghurt and forest fruits gelato in the freezer for half an hour or so to fi rm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.

7 Archer Street, W1D (020 7287 5555; gelupo.com)