Ricotta Gelato Toast Recipes

RICOTTA GELATO

Steps:

• Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight.
• Combine milk and nutmeg in a medium saucepan; bring to a simmer.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to a simmer.
• Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
• Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Whisk in drained ricotta until thoroughly blended.
• Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container.

RICOTTA GELATO TOAST

Steps:

• This recipe originated in Giada In Italy. Episode: Sweet Capri.
• Heat the half-and-half, sugar and 1/4 teaspoon salt in a small saucepan over medium heat until the sugar is dissolved and the half-and-half is about to simmer. Meanwhile, whisk the egg yolks in a small bowl until light, fluffy and pale. Slowly add 1/2 cup of the half-and-half mixture into the egg yolks, whisking constantly to prevent scrambling the eggs. Whisk in another 1/2 cup. Return the entire mixture to the pan and continue to cook over medium-low heat, stirring constantly with a flat-bottom spoon, until the mixture thickens slightly, coating the back of the spoon, about 6 minutes. Pour the mixture into the pitcher of a blender. Add the ricotta and lemon zest. Puree on medium until smooth, about 30 seconds. Cool the mixture in the refrigerator until completely chilled, about 1 hour.
• Freeze the base in an ice cream maker according to manufacturers directions. When frozen to a soft texture, add the chocolate chips and shut off the machine. Pour into an airtight container and freeze. Temper the gelato for 8 minutes before scooping.
• Heat 1 tablespoon of the butter in a large skillet over medium heat. Whisk together the milk, whole eggs, vanilla, cinnamon and a pinch of salt in a medium bowl. Working one at a time, dredge 3 of the brioche slices in the batter and place directly in the skillet. Cook until golden brown and cooked through, about 3 minutes per side. Remove to a plate. Continue with the remaining bread, adding the remaining 1 tablespoon butter to the skillet.
• To serve, plate a piece of toast on each plate. Top with a large scoop of gelato, sprinkle with the orange segments and drizzle with the honey and olive oil, if using.

RICOTTA TOAST WITH JAM

Steps:

• Cover the toast with a generous portion of Homemade Ricotta and top with the Berry Quick Jam.
• Heat the milk and cream in a medium pot over medium heat until just bubbling. Remove from the heat and stir in the lemon juice and salt. Wait until the milk begins to curdle, 3 to 5 minutes; do not stir again. Strain through cheesecloth and let sit for 1 hour over a colander to drain completely. Store in the refrigerator.
• Combine the strawberries, raspberries, sugar, lemon zest and juice and vanilla beans in a medium pot over medium heat. Cook until the syrup sticks to a metal spoon, about 20 minutes, stirring every now and then. Stir in the vinegar and remove from the heat. Pour into clean jars, close and bring to room temperature (or use an ice bath to speed this up). Keep in the fridge for up to 2 weeks.

RICOTTA GELATO RECIPE RECIPE

Steps:

• YIELD: makes 1 quart ACTIVE TIME: 45 minutes TOTAL TIME: 1 hour, 15 minutes 1. In a blender combine ricotta, milk, corn syrup, and sugar. Blend until very well combined, about 30 seconds. Add salt to taste, 1/4 teaspoon at a time. If adding citrus zest, do so now. If adding larger mix-ins wait until ice cream has almost finished churning. 2. If ice cream base is sufficiently cold (below 40°F), churn right away. If not, chill blender carafe in refrigerator until base cools. 3. Churn base in ice cream maker according to manufacturer's instructions. If adding chunky mix-ins, do so in the last minute of churning. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

RICOTTA TOAST FOR EVERY SEASON RECIPE BY TASTY

Steps:

• Whip the ricotta: Add the ricotta, the olive oil, and 1 tablespoon heavy cream to the bowl of a food processor and blend on high speed for 1-2 minutes, scraping down the sides of the bowl as necessary, until the mixture is completely smooth. If the mixture is too thick, add another tablespoon of heavy cream to reach your desired consistency. The whipped ricotta will keep in an airtight container in the refrigerator for up to 3 days. Before using to make the toasts, transfer the ricotta to a piping bag and cut an opening about ½ inch from the tip. You should have about 3⅓ cups.
• Toast the bread: Preheat the oven to 425°F (220°C).
• Arrange the sourdough on a 9 x 13-inch (22x33 cm) baking sheet and generously drizzle with the olive oil. Toast for 12-14 minutes, flipping halfway through, until golden and crusty.
• Make the winter citrus toast: Preheat the oven to 500˚F(260˚C). Line a baking sheet with parchment paper.
• Arrange the orange and blood orange on the prepared baking sheet and sprinkle with the demerara sugar. Broil for 8-10 minutes, or until the oranges are caramelized and charred in some places.
• Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the caramelized oranges, drizzle with the pomegranate molasses, if using, and garnish with pomegranate seeds, mint leaves, a drizzle of olive oil, and a sprinkle of flaky salt.
• Make the spring greens ricotta toast: add the arugula, herbs, walnuts, lemon juice, salt, and olive oil to a food processor. Blend until smooth, 1-2 minutes, scraping down the sides of the bowl as needed. Add the water, 1 tablespoon at a time, to thin the pesto to your desired consistency.
• Pipe the whipped ricotta onto a slice of toasted sourdough. Top with the peas, radish, and pesto. Garnish with more fresh herbs, a drizzle of olive oil, and a sprinkle of flaky salt and black pepper.
• Make the summer berry ricotta toast: in a medium bowl, combine the berries, balsamic vinegar, sugar, vanilla, salt, and black pepper. Stir to coat the berries well, then let macerate for 30 minutes, until the berries release some of their juices.
• Pipe the whipped ricotta onto a slice of toasted sourdough. Spoon the macerated berries and some of their juices on top. Garnish a drizzle of balsamic glaze and basil leaves.
• To make the fall ricotta toast, pipe the whipped ricotta onto a slice of toasted sourdough. Top with the sliced pear, honey, and thyme and garnish with flaky salt and black pepper.
• Enjoy!

RICOTTA TOAST WITH BACON AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside.
• Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl.
• Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan until grill marks appear and bread is toasted, 2 to 3 minutes per side.
• Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.

GELATO DI RICOTTA

Steps:

• In a large bowl, stir sugar and Marsala together until sugar dissolves.
• Push ricotta through a sieve into the mixture and stir well.
• Chill thoroughly.
• When ready to proceed, whip cream into soft peaks.
• Fold it into the ricotta mixture.
• Transfer to ice cream machine and freeze according to machine's directions.