Cassata : Ice Cream ・ Ricotta Cheese Cake

Name: Cassata : Ice Cream ・ Ricotta Cheese Cake
Cuisine: American
Ingredients: 300 grams Homemade ricotta cheese）; 300 ml Heavy cream; 100 grams Sugar (granulated); 150 grams Your choice of nuts (roasted); 1 bar or 60 grams Chocolate Bar; 12 plums or 200 grams Ume plums leftover from umeshu; 50 ml Umeshu - Japanese plum wine

cookpad.japan @cookpad_jp

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...

Traditionally, dried fruits soaked in rum would be used for cassata. But since I had ume plums leftover from umeshu sitting in the fridge, I tried using them instead...
I love this cassata because it doesn't melt easily like ice cream.. (^_^)v Recipe by tenakoto88

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...

cookpad.japan @cookpad_jp

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...

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Ingredients

300 gramsHomemade ricotta cheese）
300 mlHeavy cream
100 gramsSugar (granulated)
150 gramsYour choice of nuts (roasted)
1bar or 60 grams Chocolate Bar
12plums or 200 grams Ume plums leftover from umeshu
50 mlUmeshu - Japanese plum wine

Saved

Steps

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.