Name: Ricotta Gelato with Blackberry Sauce
Ingredients: For the gelato; 1 1/4 c Half-and-half; 1 1/4 c Milk; A; (15- or 16-ounce); ; container; ; whole-milk ricotta; 1/2 c Sugar; A; (3-inch) cinnamon; ; stick; A; (2-inch) strip of; ; lemon zest removed; ; with a vegetable; ; peeler; 2 tb Light corn syrup; 1/4 ts Vanilla; For the blackberry sauce; 1 c Sugar; 1/4 c Water; 2 c Blackberries; 1 tb Fresh lemon juice; 1 ts Creme de cassis; 1 Mango; pitted, peeled, and; ; cut in 1/2-inch; ; dice for garnish; Blackberries for garnish

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David Powlison

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		August 1993	1	servings

INGREDIENTS

		For the gelato
1 1/4	c	Half-and-half
1 1/4	c	Milk
		A; (15- or 16-ounce)
		; container
		; whole-milk ricotta
1/2	c	Sugar
		A; (3-inch) cinnamon
		; stick
		A; (2-inch) strip of
		; lemon zest removed
		; with a vegetable
		; peeler
2	tb	Light corn syrup
1/4	ts	Vanilla
		For the blackberry sauce
1	c	Sugar
1/4	c	Water
2	c	Blackberries
1	tb	Fresh lemon juice
1	ts	Creme de cassis
1		Mango; pitted, peeled, and
		; cut in 1/2-inch
		; dice for garnish
		Blackberries for garnish

INSTRUCTIONS

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 creme 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.
Serves 6.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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