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Ricotta Gelato With Blackberry Sauce

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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 T Light corn syrup
1/4 t Vanilla
For the blackberry sauce
1 c Sugar
1/4 c Water
2 c Blackberries
1 T Fresh lemon juice
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3128
Calories From Fat: 597
Total Fat: 62.2g
Cholesterol: 156.2mg
Sodium: 5809.3mg
Potassium: 1637.3mg
Carbohydrates: 492g
Fiber: 50.9g
Sugar: 363g
Protein: 108.4g


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