Ricotta Mascarpone Gelato
From victoriaregina 14 years ago
- 25 minutes to make
- Serves 6
This is a really special dessert. It is not at all difficult too make and will please the pickiest palate.
Ingredients
- Ingredients: shopping list
- 1 cup golden raisins shopping list
- 1/2 cup (4 ounces) light rum or grappa shopping list
- 2 1/2 cups light cream shopping list
- 1 tablespoon grated lemon zest shopping list
- 9 egg yolks shopping list
- 1 1/2 cups sugar shopping list
- 2 teaspoons pure vanilla extract shopping list
- 2 cups (16 ounces) whole milk ricotta cheese shopping list
- 1 cup (8 ounces) mascarpone cheese shopping list
How to make it
- Cooking Directions
- 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.
- 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.
- 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.
The Rating
Reviewed by 10 people-
Sounds Mmm...Mmm...Good!!! Great post. Five forks.
mrsc543
in North Reading loved it
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Man this really sound rich.\0
Jeff
hot_it_up
in Columbiana loved it
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great post.. five forks
peetabear
in mid-hudson valley loved it
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