For the cranberry gelato, combine cranberries, sugar and water in a deep saucepan. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for 10 to 15 minutes or until cranberries are soft and sauce is thick and jammy. Transfer to a bowl, cover and refrigerate until chilled.
Add cream, vanilla and salt to cranberry mixture and use an immersion blender, or transfer to an upright blender, to purée until smooth. Place blender jug in fridge for at least 30 minutes until mixture is well-chilled.
Freeze puréed mixture in an ice-cream maker according to manufacturer’s directions. Transfer to a chilled container and freeze for up to 3 days. If firm, let soften at room temperature for 30 minute.
Scoop into cups or prepared white chocolate and sesame cones. Serve and enjoy!
WHITE CHOCOLATE & SESAME CONE
Add finely chopped white chocolate to a microwave-safe bowl and microwave for 2 minutes on 50% power. Stir well and repeat as needed until chocolate is melted.
Place black sesame seeds into a small bowl.
Dip the top of the sugar cones into melted white chocolate and then dip into black sesame seeds. Pop into the fridge on a parchment-lined baking sheet to harden for at least 10 minutes before serving.