Tomato, Basil, And Ricotta Gelati
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
For tomato gelato: Puree tomatoes in processor until smooth
2
Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups
3
Discard any remaining puree and solids in strainer
4
Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend
5
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions
6
Transfer gelato to container; cover and freeze until firm, about 3 hours
7
DO AHEAD: Can be made 2 days ahead
8
Keep frozen
9
Puree tomatoes in processor until smooth
10
Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups
11
Discard any remaining puree and solids in strainer
12
Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend
13
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions
14
Transfer gelato to container; cover and freeze until firm, about 3 hours
15
DO AHEAD: Can be made 2 days ahead
16
Keep frozen
17
For basil gelato: Bring 1 1/2 cups Simple Syrup to simmer in small saucepan
18
Remove from heat; add 3 cups basil leaves to syrup and stir until wilted
19
Transfer basil mixture to bowl and refrigerate until cold, about 2 hours
20
Puree basil mixture and 6 tablespoons water in blender until smooth
21
Transfer basil mixture to ice cream maker and process according to manufacturer's instructions
22
Transfer gelato to container; cover and freeze until firm, about 3 hours
23
DO AHEAD: Can be made 2 days ahead
24
Keep frozen
25
Bring 1 1/2 cups Simple Syrup to simmer in small saucepan
26
Remove from heat; add 3 cups basil leaves to syrup and stir until wilted
27
Transfer basil mixture to bowl and refrigerate until cold, about 2 hours
28
Puree basil mixture and 6 tablespoons water in blender until smooth
29
Transfer basil mixture to ice cream maker and process according to manufacturer's instructions
30
Transfer gelato to container; cover and freeze until firm, about 3 hours
31
DO AHEAD: Can be made 2 days ahead
32
Keep frozen
33
For ricotta gelato: Combine ricotta cheese and milk in processor; puree until smooth
34
Add 3/4 cup Simple Syrup and process until blended and smooth
35
Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions
36
Transfer gelato to container; cover and freeze until firm, about 3 hours
37
DO AHEAD: Can be made 2 days ahead
38
Combine ricotta cheese and milk in processor; puree until smooth
39
Add 3/4 cup Simple Syrup and process until blended and smooth
40
Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions
41
Transfer gelato to container; cover and freeze until firm, about 3 hours
42
DO AHEAD: Can be made 2 days ahead
43
Keep frozen
44
For garnish: Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves
45
Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes
46
Remove pan from heat
47
Gently drop tomatoes into hot caramel syrup, tilting pan to coat
48
Using fork, quickly lift out tomatoes and transfer to sheet of foil
49
Cool tomatoes completely
50
DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead
51
Let stand at room temperature
52
Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch
53
Attach deep-fry thermometer to side of saucepan
54
Heat oil over medium heat to 350°F
55
Add basil leaves and fry just until translucent, about 2 minutes
56
Using slotted spoon, transfer basil to paper towels to drain
57
DO AHEAD: Can be made 5 hours ahead
58
Let stand at room temperature
59
Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses
60
Garnish with candied cherry tomatoes and fried basil leaves and serve
61
Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves
62
Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes
63
Remove pan from heat
64
Gently drop tomatoes into hot caramel syrup, tilting pan to coat
65
Using fork, quickly lift out tomatoes and transfer to sheet of foil
66
Cool tomatoes completely
67
DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead
68
Let stand at room temperature
69
Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch
70
Attach deep-fry thermometer to side of saucepan
71
Heat oil over medium heat to 350°F
72
Add basil leaves and fry just until translucent, about 2 minutes
73
Using slotted spoon, transfer basil to paper towels to drain
74
DO AHEAD: Can be made 5 hours ahead
75
Let stand at room temperature
76
Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses
77
Garnish with candied cherry tomatoes and fried basil leaves and serve
78
Keep frozen