Ricotta Mascarpone Gelato |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a really special dessert. It is not at all difficult too make and will please the pickiest palate. Ingredients:
ingredients |
1 cup golden raisins |
1/2 cup (4 ounces) light rum or grappa |
2 1/2 cups light cream |
1 tablespoon grated lemon zest |
9 egg yolks |
1 1/2 cups sugar |
2 teaspoons pure vanilla extract |
2 cups (16 ounces) whole milk ricotta cheese |
1 cup (8 ounces) mascarpone cheese |
Directions:
1. Cooking Directions
2. In a saucepan, combine the raisins and rum or grappa. Heat to simmer; remove from the heat and set aside until the liquid is absorbed. In a large saucepan, combine the cream and lemon zest; heat to simmer. Remove from the heat, cover and keep warm.
3. In a large bowl, beat the egg yolks; gradually beat in the sugar until it is completely dissolved and the mix is light and lemon-colored. Whisk the egg yolk mixture into the warm cream, and place the saucepan over medium-low heat; cook, stirring until the mixture reaches 165°F on an instant-read or candy thermometer. Do not boil to avoid curdling.. Strain into a bowl and add the vanilla. Cover and refrigerate.
4. When the gelato mix is cold but not set, mix in the cheeses until well-blended. Pour the mixture into an ice-cream maker and add the raisins. When frozen, transfer the gelato to a chilled container and store in the freezer at least 3 hours.
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