How to Cook Appetizing Cassata : Ice Cream ・ Ricotta Cheese Cake

Cassata : Ice Cream ・ Ricotta Cheese Cake. 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.

I have experimented with a lot things with this ricotta cheese, like baking baked cheese cake, so this time I decided to chill it. Learn how to cook great Cassata cake ricotta cheese filling recipe. Crecipe.com deliver fine selection of quality Cassata cake ricotta cheese filling recipe recipes equipped with ratings, reviews and mixing tips. You can cook Cassata : Ice Cream ・ Ricotta Cheese Cake using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cassata : Ice Cream ・ Ricotta Cheese Cake

You need 300 grams of Homemade ricotta cheese）.
It's 300 ml of Heavy cream.
It's 100 grams of Sugar (granulated).
It's 150 grams of Your choice of nuts (roasted).
It's 1 of bar or 60 grams Chocolate Bar.
It's 12 of plums or 200 grams Ume plums leftover from umeshu.
You need 50 ml of Umeshu - Japanese plum wine.

Get one of our Cassata cake ricotta cheese filling recipe recipe and prepare delicious and healthy treat for your family or friends. 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. Instead of the usual choice of a Red Velvet Cake for his birthday, my husband chose a Cassata Cake this year.

Cassata : Ice Cream ・ Ricotta Cheese Cake instructions

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..
On the next day, take out the ricotta cheese from the refrigerator and bring it to room temperature..
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..
While cooling the ume plums, dice the nuts and chocolate into about 5 mm cubes..
Once the ume plums cool down, remove the seeds, dice them into 5 mm cubes, and return them into the umeshu..
The ume plums will soak up the umeshu and the moisture will reduce. This will take about 15-20 minutes..
Beat the heavy cream, add the sugar, and whisk until its stiff..
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..
Chill it in the freezer for at least 6 hours, or if possible, leave it overnight..

The filling on this Cassata Cake reminds me of the filling in a Cannoli, another tasty Italian dessert. The filling is made with whole-milk ricotta and mini chocolate chips. The ricotta helps to cut the sweetness of the cake. Sprinkle remaining pistachios and raspberries on top. Well because the Cassata ice-cream is supposed to have a base layer of sponge cake, topped with nutty pistachio ice cream and a rum and raisin one with vanilla and a strawberry ice-cream.