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Cassata : Ice Cream ・ Ricotta Cheese Cake
Cassata : Ice Cream ・ Ricotta Cheese Cake

Before you jump to Cassata : Ice Cream ・ Ricotta Cheese Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to cassata : ice cream ・ ricotta cheese cake recipe. To make cassata : ice cream ・ ricotta cheese cake you only need 7 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Cassata : Ice Cream ・ Ricotta Cheese Cake:
  1. You need 300 grams Homemade ricotta cheese）
  2. You need 300 ml Heavy cream
  3. Use 100 grams Sugar (granulated)
  4. Prepare 150 grams Your choice of nuts (roasted)
  5. Use 1 bar or 60 grams Chocolate Bar
  6. Use 12 plums or 200 grams Ume plums leftover from umeshu
  7. You need 50 ml Umeshu - Japanese plum wine
Instructions to make Cassata : Ice Cream ・ Ricotta Cheese Cake:
  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.

Combine Ricotta, cream cheese, heavy cream, sugar and Limoncello in a medium bowl; beat using. Cassata - Sicilian Ricotta Cake with Pistachio Marzipan. This cake makes me think of sitting on the porch swing in my Italian I'm sure I was eating Jell-o, but it should have been this cassata, with its basket weave icing and magical candied fruit flower. Place the remaining cream into a piping bag and decorate the cake. It could be garnished with pistachio.

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