sister herb
Official TTI Chef
300 g frozen raspberries
2 egg whites
1/2 cup caster sugar
100 g very good dark chocolate, smashed into little bits
Put the raspberries, sugar and chocolate into the bowl of a freestanding mixer (or a large bowl). Turn the beaters on and let the berries mush up a bit. Pour in the egg whites and turn the beaters to high speed.
Continue beating, stopping occasionally to scrape down the sides, for five minutes, until the mixture has doubled in size and is very light and fluffy. Scrape into a two-litre plastic container with a lid and freeze for at least four hours. Makes nearly two litres - which can be eaten remarkably quickly.
Note: Gelato is the Italian word for ice cream, derived from the Latin word "gelātus" (meaning frozen). In English it generally refers to varieties of ice cream made in a traditional Italian style. It is a type of soft ice cream containing a relatively small amount of air.
Source: http://kitchen-maid.blogspot.fi/2013/11/treat-me-raspberry-and-chocolate-gelato.html