Ricotta sorbet

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 1000 ml.

Soft and not overly sweet, ricotta has a low fat content and is an excellent ingredient for frozen desserts. Despite its low fat content, the sorbet is easy to form into balls thanks to the corn syrup it contains. Mint and juniper berries give the dessert a light and pleasant aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup of sugar
1 bunch of mint, plus more for garnish
24 juniper berries
2 tbsp. ricotta
1 can sour cream (450 gr.)
1/4 cup corn syrup
2 tablespoons lemon juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sugar, mint, juniper berries, ricotta cheese, sour cream, syrup, lemon juice

Cooking the dish according to the recipe:

Combine 1 cup water, sugar, mint, and juniper berries in a medium saucepan; bring to a boil and simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes. Remove from heat and let cool completely, then strain into a large bowl.
Combine the ricotta, sour cream, corn syrup, and lemon juice in a separate bowl and whisk until smooth. Strain the mixture through a fine-mesh sieve into another large bowl; using a rubber spatula, push the mixture through the sieve until only the dry curds remain. Pour the liquid into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a plastic container, seal with a lid, and freeze until firm, about 2-3 hours. Use an ice cream scoop to scoop into serving bowls and garnish with mint.

Categories:

recipe / Desserts / Ice cream, sorbets / Jose Garces

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