recently, Mariella, a friend of GelatoMyWay.com, spent a few days in Sicily.
On her return, she told us about the beauty of the places she visited and about the local food specialties: arancini, fritters, pasta with sardines … she certainly did not miss the cassata which is one of the gelato flavors that Mariella prefers.
It’s been just ‘thinking about her that I made this recipe, which, she say,s is very close to the original.
In order to be truly equal, milk, cream and cottage cheese from Sicily should be used, in order to take advantage of those flavours that are essential for a premium gelato.
1/2 l of whole milk
100 gr. of sugar
60 gr. of liquid cream
60 gr. of ricotta cheese
40 gr. of milk powder
125 gr. of candied citrus fruits cut in small pieces
30 gr. of dark chocolate flakes
3 gr. of stabilizer
pinch of salt
Combine sugar, milk, cream, condensed milk, cottage cheese , the stabilizer and mix well.
Put the mix in a saucepan and heat gently up to 85 ° with the help of a thermometer.
Remove from heat and place in a small bowl, combine with the candied fruit and mix.
When it has cooled down, strain the mixture and keep candied fruit aside.
Pour the liquid into the gelato maker machine and whisk.
At the time of extracting gelato , combine the candied fruit and chocolate shavings and let the machine mix gelato some more .
Place in freezer for at least an hour.
Garnished with candied fruit and chocolate shavings and serve.
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