INGREDIENTS

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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