Ricotta Parfait with sour cherries, good, fresh and perfect for every season. What could be better than a nice ice cream? And if the ice cream is home made is even better: as you know I love ricotta cheese and I baked a delicious, but truly delicious, ricotta Parfait (strictly of sheep) with dark chocolate drops, Cherry in syrup and a base of soft sponge cake syrup-soaked Spain of sour cherries diluted with a little’ aged rum.
Instead of putting the ricotta semifreddo with cherry in the usual semi-cold mould or in the mono portions, I preferred to use glass jars. They are recycled jars of yogurt: a nice way to reuse voids to lose glass in a practical way, fast and nice to look at. If you prefer, you can prepare the semi-cold in a plumcake or semi-cold mould, and serve it by cutting it into slices. In this case, I recommend to coat the mold with plastic wrap, pour half of the Parfait, store in the freezer for 30 minutes, make a layer of sour cherries and syrup, then pour the rest of the Parfait and cover with a strip of bread of Spain. When you serve, turn out onto, remove the foil and decorated with other sour cherries and their syrup.
If you love ice cream and semi-colds, remember that getting them in the house is simple, even for those who don't have ice cream. Don't miss, For example,, the HAZELNUT SEMIFREDDO, creamy and as good as the bar. Or the one at the PISTACHIO with Strawberry Compote. Is, Typically, all my ICE CREAM RECIPES AND SEMIFREDDI. And now I wish you good day!
FOR THE RICOTTA SEMIFREDDO:
300 grams of fresh ricotta
400 grams of cream
300 grams of ITALIAN MERINGUE
2 tablespoons of organic vanilla extract
1 teaspoon orange blossom water
60 grams of dark chocolate drops
SPONGE CAKE for semi-cold layers, to taste
Amarene Fabbri, to taste
3 tablespoons aged rum
a few leaves of fresh mint for garnish
Prepare in advance SPONGE CAKE: vi consiglio di fare metà dose e di stenderlo con l'aiuto di una spatola su una placca da forno rivestita di carta forno, to a thickness of about 1 centimeter because serves only as a base of the Parfait and it is so good that it is not too often.
Una volta che avrete fatto anche la ITALIAN MERINGUE (indispensabile per la meringa un kitchen thermometer) pass the ricotta through a sieve twice and then knead with the whip by hand, insieme alla vaniglia e all'acqua di fiori d'arancio, until it is aerated, smooth and soft. Quindi unire la meringa all'italiana, mescolando con una spatola e facendo un movimento dall'alto verso il basso per non smontare la meringa. When you have a homogeneous mixture, Add the cream a little at a time, sempre con una spatola e sempre con un movimento dall'alto verso il basso. Divide the mixture into two bowls: in a add the chocolate drops, and refrigerate.
Drain the cherries from the syrup and set aside. Pour in the syrup the aged rum and stir well. Bagnare abbondantemente il pan di Spagna con la bagna di amarene e disporne un pezzo all'interno di ciascuno bicchiere, then pour a little of the Parfait with chocolate chips and set aside for 30 minutes in the freezer. After this time, arrange the cherries and topped with syrup Parfait, then cover with the Parfait without chocolate. Keep everything in the freezer for at least 6 hours. Before serving, leave to rest for 15-20 minutes in the refrigerator semifreddo and garnish with more sour cherries, syrup and a few leaves of fresh mint. Bon appétit!