John Myers
Gelato Di Ricotta (ricotta Ice Cream with Compote)
The perfect gelato di ricotta (ricotta ice cream with compote) recipe with a picture and simple step-by-step instructions.
ice
- 500 g Ricotta
- 5 Pc. Egg yolk
- 100 g Powdered sugar
- 375 ml Whipped cream
- 2 tbsp Amaretto
- 1 tbsp Brown rum
- 1 tsp Lime zest
compote
- 750 g Apricot / apricot
- 125 ml White wine
- 100 g Sugar
decoration
- 100 g Powdered sugar
- 50 g Pine nuts
- Oil
- 20 g Pistachios
ice
- Strain the ricotta through a sieve. Beat the egg yolks and powdered sugar until frothy. Whip the cream until stiff. Fold the ricotta into the egg yolk foam, add the amaretto, rum and lime zest and finally fold in the cream. Freeze the mixture for at least 4 hours.
compote
- Bring the wine to the boil with sugar. Steam the apricot halves (from the canned food) over a mild heat for 3-4 minutes and let them cool.
decoration
- Melt the powdered sugar in a saucepan to make brown caramel. Stir in the pine nuts. Pour the brittle onto an oiled baking sheet (old. Baking paper) and press it flat with the oiled rolling pin, let it cool down and roughly mash it in a freezer bag.
Serving
- Let the ricotta ice cream defrost in the refrigerator for 1 hour before serving. Transfer to pre-chilled plates with a scoop. Spread the compote around it, decorate with apricot halves, brittle and pistachios.
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