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Ricotta Gelato with minted Melon Pearls in Sambucus Syrup

Ricotta Gelato with minted Melon Pearls in Sambucus Syrup

Happy Easter! Did you make your reservations for a spectacular Easter Sunday Brunch at the Valley Mansion? The occasion is a joy for the entire family. Find an Easter Basket on every table, check our website and see how much fun it is going to be.

Ricotta Gelato with Melon Pearls

Yield of Portion: 21 servings, 3 oz. each
Preparation Time: 1 hour, plus freezing time
Degree of Difficulty: Medium-high, 7
Recipe Source: RH
Dish-up: NA
Cost per Plate $  
Amount Measure Cost Ingredients Method
1 Cup   Golden Raisins  
¾ Cups   Italian Raisin Liquor Grappa
2 ½ 2 ½   Coffee Cream  
1     Vanilla Bean  
1 Tbsp.   Grated Lemon Peel  
9     Egg Yolks  
1 ½. Cups   Sugar  
1 Cup   Heavy Cream  
2 Cups   Whole Milk Ricotta Cheese  
1 Tbsp.   Candied Orange Peel Finely chopped
1 Tbsp.   Candied Lemon Peel Finely chopped
1 Cup   Simple syrup

Scooped out
Chopped Minted
Melon Pearls
1 Cup   Cantaloupe, honeydew
1 Tbsp.   Fresh Mint
2 Oz.   Grappa
Preparation:
  1. In a small saucepan, combine raisins with the liquor and bring to a boil. Cover and set aside for approximately 2 hours.
  2. In a larger saucepan, combine coffee cream, lemon zest and vanilla by cutting it lengthwise and bring it to a slow simmer. Also cover and put aside.
  3. Beat the egg yolks in a large 2 quart mixing bowl to a light and fluffy consistency and mix in the sugar slowly. Continue beating the eggs and sugar mix until the sugar is fully dissolved with the egg.
  4. Stir in the hot coffee cream, vanilla bean (removed and scraped). Pour the mix into a heavy saucepan and beat slowly, stirring consistently until mixture thickens to a rose. (Rose temperature should measure approximately 170 – 175 degrees. Coat the back of a wooden spoon, blow lightly. If coating moves into the look of a rose, you’ve got it right!)
  5. Remove from heat at once and strain custard through a fine sieve into a large metal bowl. Keep stirring all the time and cool down to room temperature, with the help of ice.
  6. Mix together the ricotta with the heavy cream and fold into the cooled custard. Poor mix into ice maker and freeze according to manufacturer’s instructions to a soft consistency.
  7. Add chopped orange and lemon peel as well as soaked raisins, then complete the freezing process. Pack in closed container several hours before serving.
Plating Standard: For one serving, place a large scoop (#12) on a small 7” plate and place minted melon pearls around.
Garnish: Fresh Mint
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