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Cassata gelato

Now that the sun is poking us with its warm rays I suggest you try this refreshing and creamy recipe. The cassata gelato is a refurbished version of  the typical cassata Siciliana.  The sponge and marzipan are missing however the lack of these two ingredients transform this dessert into a lighter cassata tasting ice-cream.

Serves 6

  • 300g ricotta
  • 200g sugar
  • 30g candied peel
  • 30g dark chocolate
  • 50g roasted hazelnuts
  • 100ml whipped cream

Whisk together the ricotta and sugar until you obtain a soft creamy mixture.

Chop the candied peel, chocolate and hazelnuts and add to the ricotta. Finally blend in the whipped cream.

Line a loaf tin with cling film and transfer the mixture into the tin, covering with cling film.

Freeze for 2 to 3 hours and serve with pomegrantes, strawberries or any other seasonal fresh fruit.

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