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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cassata : ice cream ・ ricotta cheese cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cassata : Ice Cream ・ Ricotta Cheese Cake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Cassata : Ice Cream ・ Ricotta Cheese Cake is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have cassata : ice cream ・ ricotta cheese cake using 7 ingredients and 9 steps. Here is how you cook it.

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

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