Recipe: Perfect Cassata : Ice Cream ・ Ricotta Cheese Cake

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Cassata : Ice Cream ・ Ricotta Cheese Cake.

Cassata : Ice Cream ・ Ricotta Cheese Cake You can cook Cassata : Ice Cream ・ Ricotta Cheese Cake using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cassata : Ice Cream ・ Ricotta Cheese Cake

  1. It’s 300 grams of Homemade ricotta cheese).
  2. Prepare 300 ml of Heavy cream.
  3. It’s 100 grams of Sugar (granulated).
  4. It’s 150 grams of Your choice of nuts (roasted).
  5. You need 1 of bar or 60 grams Chocolate Bar.
  6. You need 12 of plums or 200 grams Ume plums leftover from umeshu.
  7. Prepare 50 ml of Umeshu – Japanese plum wine.

Cassata : Ice Cream ・ Ricotta Cheese Cake step by step

  1. On the day before making the cassata, prepare the homemade ricotta cheese. It's much cheaper if you make it yourself than buying it.. (^_^)v You'll be able to make 330 g of ricotta cheese using 1 liter of milk..
  2. On the next day, take out the ricotta cheese from the refrigerator and bring it to room temperature..
  3. Put the ume plums leftover from umeshu in a microwave-safe container and microwave for 3 minutes at 600 W. Pour in the umeshu and let it cool..
  4. While cooling the ume plums, dice the nuts and chocolate into about 5 mm cubes..
  5. Once the ume plums cool down, remove the seeds, dice them into 5 mm cubes, and return them into the umeshu..
  6. The ume plums will soak up the umeshu and the moisture will reduce. This will take about 15-20 minutes..
  7. Beat the heavy cream, add the sugar, and whisk until its stiff..
  8. Add the ricotta cheese, combine well, mix in the nuts, chocolate, and ume plums, and pour the mixture into a pan lined with a sheet of parchment paper..
  9. Chill it in the freezer for at least 6 hours, or if possible, leave it overnight..

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