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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, cassata : ice cream ・ ricotta cheese cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cassata : Ice Cream ・ Ricotta Cheese Cake is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Cassata : Ice Cream ・ Ricotta Cheese Cake is something that I have loved my whole life.

Great recipe for Cassata : Ice Cream ・ Ricotta Cheese Cake. I was searching for a way to use my homemade mock ricotta cheese. I have experimented with a lot things with this ricotta cheese, like baking baked cheese cake, so this time I decided to chill it.

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

The ingredients needed to make Cassata : Ice Cream ・ Ricotta Cheese Cake:
  1. Prepare 300 grams Homemade ricotta cheese）
  2. Get 300 ml Heavy cream
  3. Take 100 grams Sugar (granulated)
  4. Take 150 grams Your choice of nuts (roasted)
  5. Get 1 bar or 60 grams Chocolate Bar
  6. Make ready 12 plums or 200 grams Ume plums leftover from umeshu
  7. Take 50 ml Umeshu - Japanese plum wine

Crecipe.com deliver fine selection of quality Cassata cake ricotta cheese filling recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Cassata cake ricotta cheese filling recipe recipe and prepare delicious and healthy treat for your family or friends. Instead of the usual choice of a Red Velvet Cake for his birthday, my husband chose a Cassata Cake this year. The filling on this Cassata Cake reminds me of the filling in a Cannoli, another tasty Italian dessert.

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.

The filling is made with whole-milk ricotta and mini chocolate chips. The ricotta helps to cut the sweetness of the cake. Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. In India, cassata is mostly recognised as an ice cream dessert like the Neapolitan ice cream, where sponge cake is layered with different flavoured - strawberry, pistachio, vanilla, chocolate - ice cream, loaded with tutti-frutti and finally crusted with chopped nuts.

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