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!
SEMIFREDDO OF RICOTTA WITH CHERRYPrint This
- 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
- AND STILL:
- 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: I would recommend taking half the dose and spread it with a spatula on a baking tray lined with parchment paper, 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, together with vanilla and orange blossom water, until it is aerated, smooth and soft. Then add the meringue, stirring with a spatula and doing a movement from top to bottom in order not to take apart the meringue. When you have a homogeneous mixture, Add the cream a little at a time, always with a spatula and always with a motion from top to bottom. 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. Wet the sponge with sour cherry syrup and dispose of Spain a piece inside of each glass, 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!