Giorgio's Ricotta Gelato with Fig & Classic Balsamic Glaze

Ricotta Gelato with Fig & Classic Balsamic Glaze

Serves: 8 people

Prep: 8 hours

Cook: na

Total: 8.5 hours

Ingredients

500g Giorgio's Ricotta

400ml thickened cream, cold

200g sweetened condensed milk

1 tsp vanilla extract

Finely grated zest of 1 lemon

Pinch of salt

Ricotta Gelato with Fig & Classic Balsamic Glaze

Instructions

Step 1

Prepare the ricotta: Place the ricotta in a food processor or blender and blend until completely smooth and creamy.

Step 2

Add the flavourings: Add the sweetened condensed milk, vanilla extract, lemon zest and salt to the ricotta. Blend until well combined and silky smooth.

Step 3

In a separate bowl, whip the cold thickened cream using an electric mixer until soft peaks form.

Step 4

Combine the mixtures: Gently fold the ricotta mixture into the whipped cream in two or three additions, taking care not to deflate the cream. Continue folding until smooth and evenly combined.

Step 5

Transfer the mixture into a freezer-safe container or loaf tin. Smooth the surface, cover tightly and freeze for at least 6–8 hours, or overnight, until firm.

Step 6

Remove the gelato from the freezer and allow it to soften at room temperature for 10–15 minutes before scooping. Serve immediately with fresh fig & a drizzle of Classic Balsamic Glaze

Step 7

Step 8

Step 9

Notes

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