Romeu e Julieta Gelato

Written By Abby Cardoso

Muito Bom

Guava, Marscapone, Parmesan & Pecan

Sweet guava & salty cheese pair together to make one of Brasil’s famous desserts. It is one of our household staples for breakfast or café da tarde or just paired with fresh baguette as a quick snack. In Brasil, goiabada is turned into a delicious jam or a thick paste and served with Mineiro cheese. We don’t have access to the cheese here in the states but we use sharp cheddar or Parmesan to replicate. Another household dessert is Romeu e Julieta with icecream and pecans, which inspired this gelato recipe.

We use Ninja Creami to make this but an ice cream maker will work as well.

Guava & Cheese Gelato

  • 120 g mascarpone

  • Shredded Parmesan (to taste)

  • 200 ml whole milk

  • 60 ml heavy cream

  • 60 g granulated sugar

  • 25 g dextrose (helps reduce iciness and improves scoopability)

  • 1 tsp vanilla extract

  • Pinch of salt

  • Guava Jam or Paste

Combine all the ingredients except the guava jam together in a blender and freeze overnight in the Ninja Creami pint OR cool and add to the ice cream maker

Add guava as a mix in or as the ice cream is churning

Pecan Gelato

  • 300 g whole milk

  • 82 g heavy cream

  • 55 g toasted pecans

  • 38 g granulated sugar

  • 16 g dextrose

  • 16 g skim milk powder

  • 1 g fine salt

  • ½ tsp vanilla extract (optional)

  1. Toast pecans at 325°F (165°C) for 8–10 minutes

  2. Combine milk, cream, pecans, and salt. Heat to about 170°F (77°C)

  3. Steep 30–60 minutes

  4. Blend thoroughly

  5. Whisk together sugar, dextrose, and skim milk powder

  6. Return dairy mixture to heat and whisk in dry ingredients

  7. Heat to 180–185°F (82–85°C), stirring until fully dissolved

  8. Add vanilla

  9. Freeze overnight in the Ninja Creami pint OR cool and add to the ice cream maker

Abby Cardoso