Strawberries And Sicilian Cream Food

GELATO ALLA FRAGOLA - STRAWBERRY GELATO

Steps:

• In a blender combine the strawberries, sugar and whole milk and puree until smooth.
• Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify.
• Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month.

STRAWBERRIES AND SICILIAN CREAM

Steps:

• In a blender or food processor fitted with steel blade, process ricotta until smooth.
• Add marmalade and process just until mixed.
• Transfer to a bowl.
• Stir in chocolate and liquer.
• Cover and refrigerate until chilled.
• Divide strawberries between 4 goblets or dessert dishes.
• Top each serving with ricotta-chocolate mixture.

STRAWBERRY CASSATA

Steps:

• Bake the cake: Heat oven to 350 degrees. Butter and flour an 8-inch diameter springform pan and set aside.
• In a stand mixer fitted with the whisk attachment, beat eggs at medium speed. Add sugar, lemon zest, salt and almond extract and continue whisking for 10 to 15 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly.
• Pour batter into prepared pan. Bake for 25 minutes or until a skewer emerges dry when inserted in the middle of cake. Cool on a rack. (It's best to make the cake a day in advance.)
• Make the syrup: Simmer sugar, 1/2 cup water and the lemon zest over medium heat for 10 minutes. Cool, stir in grappa and set aside.
• Meanwhile, make the filling: Whisk together ricotta and sugar to a spreadable consistency.
• Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream.
• Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.
• To serve, toss berries with sugar and lemon juice. Let macerate no more than 10 minutes, then spoon berries over cake.

STRAWBERRY GELATO (ITALIAN STYLE)

Steps:

• Beat yolks and sugar until the mixture becomes fluffy.
• Add milk and vanilla, stirring continuously until the mixture is well blended.
• Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream.
• Keep stirring to prevent lumps.
• Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours).
• Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries.
• Process according to the directions for your machine.