Lime Chlorophyll Gelato with Pink Dragon Fruit Tapioca Chips
Lime Chlorophyll Gelato with Pink Dragon Fruit Tapioca Chips
Ingredients
For the Lime Chlorophyll Gelato
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup fresh lime juice, strained
- 2 tablespoons fresh lemon juice, strained
- 1 tablespoon lime zest, from 2-3 limes
- 2 tablespoons extra virgin olive oil, light, fruity
- 1 teaspoon liquid chlorophyll
- 10-15 drops green liquid food coloring, or as needed for desired color
- 1/4 teaspoon xanthan gum
For the Pink Dragon Fruit Tapioca Chips
- 1/2 cup tapioca flour
- 1/2 cup water
- 1 tablespoon pink dragon fruit powder
- 1 tablespoon granulated sugar
- 2 cups vegetable oil, for frying
Instructions
- 1
Prepare the gelato base: In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture reaches 175°F (80°C). Do not boil.
⏱️ 8 min•🌡️ 175
- 2
Remove the saucepan from heat. Add the strained lime juice, strained lemon juice, lime zest, extra virgin olive oil, liquid chlorophyll, and xanthan gum to the warm milk mixture. Use an immersion blender to blend thoroughly until the mixture is completely smooth, silky, and no zest particles are visible. This blending helps emulsify the olive oil and citrus, preventing curdling.
⏱️ 5 min
- 3
Add 10-15 drops of green liquid food coloring, or more as needed, until the gelato base achieves a vibrant green color. Blend again briefly to incorporate the color evenly.
⏱️ 2 min
- 4
Pour the gelato base into an airtight container. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill thoroughly. This is crucial for proper churning.
⏱️ 240 min
- 5
While the gelato base chills, prepare the tapioca chips. In a small saucepan, whisk together the tapioca flour, water, pink dragon fruit powder, and granulated sugar until smooth.
⏱️ 5 min
- 6
Heat the tapioca mixture over medium-low heat, stirring constantly, until it thickens into a translucent, sticky dough. This should take about 5-7 minutes. Remove from heat.
⏱️ 7 min
- 7
Transfer the tapioca dough to a piece of parchment paper. Place another piece of parchment paper on top and roll the dough very thinly, about 1/16 inch thick, using a rolling pin. The thinner the better for crispy chips.
⏱️ 10 min
- 8
Carefully peel off the top parchment paper. Using a sharp knife or cookie cutters, cut the tapioca dough into small chip shapes (squares, triangles, or irregular pieces).
⏱️ 10 min
- 9
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the tapioca chips in small batches for 15-30 seconds per side, or until they puff up and become crispy. They will turn a deeper pink color.
⏱️ 10 min•🌡️ 350
- 10
Remove the chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them cool completely; they will crisp up further as they cool.
⏱️ 5 min
- 11
Once the gelato base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min
- 12
Transfer the churned gelato to an airtight container and freeze for at least 2-3 hours to firm up to a scoopable consistency.
⏱️ 120 min
- 13
Serve the Lime Chlorophyll Gelato scooped into bowls, garnished with the crispy Pink Dragon Fruit Tapioca Chips.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lime Chlorophyll Gelato with Pink Dragon Fruit Tapioca Chips
Ingredients
For the Lime Chlorophyll Gelato
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup fresh lime juice, strained
- 2 tablespoons fresh lemon juice, strained
- 1 tablespoon lime zest, from 2-3 limes
- 2 tablespoons extra virgin olive oil, light, fruity
- 1 teaspoon liquid chlorophyll
- 10-15 drops green liquid food coloring, or as needed for desired color
- 1/4 teaspoon xanthan gum
For the Pink Dragon Fruit Tapioca Chips
- 1/2 cup tapioca flour
- 1/2 cup water
- 1 tablespoon pink dragon fruit powder
- 1 tablespoon granulated sugar
- 2 cups vegetable oil, for frying
Instructions
- 1
Prepare the gelato base: In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture reaches 175°F (80°C). Do not boil.
⏱️ 8 min•🌡️ 175 - 2
Remove the saucepan from heat. Add the strained lime juice, strained lemon juice, lime zest, extra virgin olive oil, liquid chlorophyll, and xanthan gum to the warm milk mixture. Use an immersion blender to blend thoroughly until the mixture is completely smooth, silky, and no zest particles are visible. This blending helps emulsify the olive oil and citrus, preventing curdling.
⏱️ 5 min - 3
Add 10-15 drops of green liquid food coloring, or more as needed, until the gelato base achieves a vibrant green color. Blend again briefly to incorporate the color evenly.
⏱️ 2 min - 4
Pour the gelato base into an airtight container. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill thoroughly. This is crucial for proper churning.
⏱️ 240 min - 5
While the gelato base chills, prepare the tapioca chips. In a small saucepan, whisk together the tapioca flour, water, pink dragon fruit powder, and granulated sugar until smooth.
⏱️ 5 min - 6
Heat the tapioca mixture over medium-low heat, stirring constantly, until it thickens into a translucent, sticky dough. This should take about 5-7 minutes. Remove from heat.
⏱️ 7 min - 7
Transfer the tapioca dough to a piece of parchment paper. Place another piece of parchment paper on top and roll the dough very thinly, about 1/16 inch thick, using a rolling pin. The thinner the better for crispy chips.
⏱️ 10 min - 8
Carefully peel off the top parchment paper. Using a sharp knife or cookie cutters, cut the tapioca dough into small chip shapes (squares, triangles, or irregular pieces).
⏱️ 10 min - 9
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the tapioca chips in small batches for 15-30 seconds per side, or until they puff up and become crispy. They will turn a deeper pink color.
⏱️ 10 min•🌡️ 350 - 10
Remove the chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them cool completely; they will crisp up further as they cool.
⏱️ 5 min - 11
Once the gelato base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 25 min - 12
Transfer the churned gelato to an airtight container and freeze for at least 2-3 hours to firm up to a scoopable consistency.
⏱️ 120 min - 13
Serve the Lime Chlorophyll Gelato scooped into bowls, garnished with the crispy Pink Dragon Fruit Tapioca Chips.
⏱️ 5 min