RICOTTA GELATO TOAST
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the half-and-half, sugar and 1/4 teaspoon salt in a small saucepan over medium heat until the sugar is dissolved and the half-and-half is about to simmer. Meanwhile, whisk the egg yolks in a small bowl until light, fluffy and pale. Slowly add 1/2 cup of the half-and-half mixture into the egg yolks, whisking constantly to prevent scrambling the eggs. Whisk in another 1/2 cup. Return the entire mixture to the pan and continue to cook over medium-low heat, stirring constantly with a flat-bottom spoon, until the mixture thickens slightly, coating the back of the spoon, about 6 minutes. Pour the mixture into the pitcher of a blender. Add the ricotta and lemon zest. Puree on medium until smooth, about 30 seconds. Cool the mixture in the refrigerator until completely chilled, about 1 hour.
- Freeze the base in an ice cream maker according to manufacturers directions. When frozen to a soft texture, add the chocolate chips and shut off the machine. Pour into an airtight container and freeze. Temper the gelato for 8 minutes before scooping.
- Heat 1 tablespoon of the butter in a large skillet over medium heat. Whisk together the milk, whole eggs, vanilla, cinnamon and a pinch of salt in a medium bowl. Working one at a time, dredge 3 of the brioche slices in the batter and place directly in the skillet. Cook until golden brown and cooked through, about 3 minutes per side. Remove to a plate. Continue with the remaining bread, adding the remaining 1 tablespoon butter to the skillet.
- To serve, plate a piece of toast on each plate. Top with a large scoop of gelato, sprinkle with the orange segments and drizzle with the honey and olive oil, if using.
RICOTTA GELATO WITH BLACKBERRY SAUCE
Categories Liqueur Milk/Cream Ice Cream Machine Fruit Dessert Frozen Dessert Ricotta Blackberry Mango Summer Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.
- Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.
- Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.
RICOTTA GELATO
Fresh ricotta cheese makes for an especially rich gelato with a natural creaminess.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight.
- Combine milk and nutmeg in a medium saucepan; bring to a simmer.
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to a simmer.
- Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
- Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Whisk in drained ricotta until thoroughly blended.
- Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container.
GELATO DI RICOTTA
Make and share this Gelato di Ricotta recipe from Food.com.
Provided by Holiday1234
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a large bowl, stir sugar and Marsala together until sugar dissolves.
- Push ricotta through a sieve into the mixture and stir well.
- Chill thoroughly.
- When ready to proceed, whip cream into soft peaks.
- Fold it into the ricotta mixture.
- Transfer to ice cream machine and freeze according to machine's directions.
Nutrition Facts : Calories 1560.1, Fat 103.2, SaturatedFat 65.2, Cholesterol 395.1, Sodium 435.5, Carbohydrate 80.9, Sugar 61.3, Protein 53.8
RICOTTA SOUFFLéS WITH BLACKBERRY COMPOTE
Provided by Andrew Carmellini
Categories Mixer Egg Dessert Bake Vegetarian High Fiber Dinner Ricotta Blackberry Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
- Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
- Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
- Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each soufflé dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
- Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.
RICOTTA GELATO WITH BLACKBERRY SAUCE
Hunting down recipes to put my ice cream maker to use, I found this one at epicurious. I think we'll all be getting fat this summer!
Provided by Pinay0618
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.
- Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.
- Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.
Nutrition Facts : Calories 479.8, Fat 17.2, SaturatedFat 10.7, Cholesterol 61.9, Sodium 111.1, Carbohydrate 73, Fiber 3.2, Sugar 59.7, Protein 12
More about "ricotta gelato with blackberry sauce food"
CLASSIC GELATO RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACKBERRY RICOTTA GALETTE - SOCK BOX 10
From sockbox10.com
SICILIAN GELATO-STYLE ICE CREAM – ICE CREAM NATION
From icecreamnation.org
RICOTTA ICE CREAM - DAVID LEBOVITZ
From davidlebovitz.com
RICOTTA GELATO WITH BLACKBERRY SAUCE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Desserts
FAMILYSTYLE FOOD: RICOTTA GELATO WITH BLACKBERRY SYRUP
From familystylefood.blogspot.com
BAKED RICOTTA WITH BLACKBERRY-THYME SMASH — FORAGED DISH
From forageddish.com
RICOTTA GELATO - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
ASTRAY RECIPES: RICOTTA GELATO WITH BLACKBERRY SAUCE
From astray.com
LEMON RICOTTA GELATO, MADE AT HOME - TAVOLA TALK
From tavolatalk.com
RICOTTA TOAST WITH BLACKBERRIES AND CITRUS - URBAN BLISS LIFE
From urbanblisslife.com
AUTHENTIC STRAWBERRY RICOTTA GELATO RECIPE - CHEF DENNIS
From askchefdennis.com
RICOTTA GELATO & SASKATOON BERRY SAUCE — STOLEN HARVEST MEADERY
13 DELECTABLE KETO RICOTTA RECIPES - 'TIS YUMMY!
From tisyummy.com
CHOCOLATE BLACKBERRY GELATO - COOKING WITH NONNA
From cookingwithnonna.com
RICOTTA GELATO WITH BLACKBERRY SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
BLACKBERRY AND MANGO GELATO RECIPES - CHEF DENNIS
From askchefdennis.com
RECIPE FOR SAFFRON PASTA WITH RICOTTA THAT CONJURES SARDINIAN FIELDS
From news18.com
RICOTTA GELATO WITH BLACKBERRY SAUCE | REEREE YARBROUGH | COPY …
From copymethat.com
PANNA COTTA WITH RASPBERRY BLACKBERRY SAUCE - TASTETORONTO
From tastetoronto.com
RICOTTA GELATO RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
RICOTTA GELATO WITH BLACKBERRY SAUCE RECIPE | EPICURIOUS.COM | BEEF …
From pinterest.co.uk
BLACKBERRY GELATO RECIPE - DARRYL JOANNIDES | FOOD & WINE
From foodandwine.com
LEMON RICOTTA CAKE WITH BLACKBERRY GLAZE - VIKALINKA
From vikalinka.com
BROOKS HEADLEY’S GENIUS RICOTTA GELATO - SUPER NUMMY
From supernummy.com
RICOTTA GELATO WITH BLACKBERRY SAUCE | BLACKBERRY SAUCE, DESSERTS, …
From pinterest.com
RICOTTA GELATO WITH BALSAMIC GLAZE AND STRAWBERRIES
From simplysogood.com
RICOTTA GELATO WITH BLACKBERRY SAUCE FOOD- WIKIFOODHUB
From wikifoodhub.com
22 FRESH AND DELICIOUS BLACKBERRY RECIPES | SOUTHERN LIVING
From southernliving.com
RICOTTA GELATO FOOD- WIKIFOODHUB
From wikifoodhub.com
RICOTTA GELATO WITH BLACKBERRY SAUCE RECIPE | EPICURIOUS.COM
From pinterest.com
RICOTTA AND BLACKBERRY TOAST - HEATHER MANGIERI NUTRITION
From heathermangieri.com
RICOTTA GELATO WITH BLACKBERRY SAUCE RECIPE
From friendseat.com
RICOTTA GELATO RECIPE - SERIOUS EATS
From seriouseats.com
BLACKBERRY RICOTTA SBRICIOLATA - SUGARLOVESPICES
From sugarlovespices.com
RICOTTA GELATO WITH BLACKBERRY SAUCE (SERVES 4)
From chezgeoffreypresents.blogspot.com
STRAWBERRY RICOTTA GELATO FIZZ - CREATIVE CULINARY
From creative-culinary.com
BLACKBERRY GELATO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love