Cherry iced Ricotta


·         For 6 jars of ice:

300 g ricotta
20 cl whole liquid cream
1 vanilla bean
100 g sugar
400 g cherries


·         For the presentation:

100 g cherries
A few crushed pistachios



Slice the vanilla bean and collect the seeds. Mix with cream.
Put the ricotta in a fine sieve and let drain for 1/2 hour.
Wash and pit the cherries. Cut them in half.
Heat a frying pan, add the cherries, the vanilla bean cut into 3 or 4 pieces and half the sugar. Cook for about 10 minutes. Allow cooling. Then remove the pieces of vanilla bean.
In a container, combine remaining sugar, drained ricotta and vanilla cream. Beat with an electric whisk until the mixture thickens.
At this point, you can incorporate the cherries into the mixture and freeze it. But it may form large crystals and this will spoil the tasting, the ricotta will be less creamy.
I advise you, if you with an ice cream maker, to pass the ricotta mixture and then add the cherries only after the ice cream has been caught. And then divide the mixture into small pots of ice (or not) to finish freezing them.
If you do not have an ice cream maker, put the mixture in a metal container, as it leads better cold. Cover and store in the freezer. 30 minutes later, take out the mixture and whisk it vigorously. Return to freezer and repeat several times, until ice is set. Stir in the cherries and place in small pots (or not) to finish freezing.
Remove from freezer 20 to 30 minutes before tasting. Serve with a few fresh cherries and crushed pistachios.

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