Again looking for inspiration recipes cassata : ice cream ・ ricotta cheese cake that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious cassata : ice cream ・ ricotta cheese cake should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of cassata : ice cream ・ ricotta cheese cake, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare cassata : ice cream ・ ricotta cheese cake good home, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings must exist in make

1. Prepare 300 grams Homemade ricotta cheese）
2. Use 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. Prepare 50 ml Umeshu - Japanese plum wine

Add the candied citrus peel to the remaining ricotta mixture in the mixing bowl and stir to combine. Cassata al forno, the one baked in a pastry crust, can be made with a ricotta custard thickened with a grain like barley, flavored with bits of candied fruit, or studded with nuts or chocolate. Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. I'd say leave it overnight, and NO midnight snacking!

Step by step to cook 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.
10. Done and ready to serve!

To prepare Cassata: mix ricotta with icing sugar until it turns into a smooth cream. Add a drop of any white sweet liqueur (optional). Add chocolate chips and candied citrus peel. Line a small tray or bowl with slices of sponge cake, put ricotta cream in the middle and top with a layer of sponge cake to seal. Refrigerate for at least an hour.

I say thank you for reading the recipe that we convey on here. We have high hopes we Hope it’s useful and good luck!