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.
- 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.