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
Keep frozen
2
For tomato gelato: Puree tomatoes in processor until smooth
3
Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups
4
Discard any remaining puree and solids in strainer
5
Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend
6
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions
7
Transfer gelato to container; cover and freeze until firm, about 3 hours
8
DO AHEAD: Can be made 2 days ahead
9
Keep frozen
10
Puree tomatoes in processor until smooth
11
Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups
12
Discard any remaining puree and solids in strainer
13
Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend
14
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions
15
Transfer gelato to container; cover and freeze until firm, about 3 hours
16
DO AHEAD: Can be made 2 days ahead
17
Keep frozen
18
For basil gelato: Bring 1 1/2 cups Simple Syrup to simmer in small saucepan
19
Remove from heat; add 3 cups basil leaves to syrup and stir until wilted
20
Transfer basil mixture to bowl and refrigerate until cold, about 2 hours
21
Puree basil mixture and 6 tablespoons water in blender until smooth
22
Transfer basil mixture to ice cream maker and process according to manufacturer's instructions
23
Transfer gelato to container; cover and freeze until firm, about 3 hours
24
DO AHEAD: Can be made 2 days ahead
25
Keep frozen
26
Bring 1 1/2 cups Simple Syrup to simmer in small saucepan
27
Remove from heat; add 3 cups basil leaves to syrup and stir until wilted
28
Transfer basil mixture to bowl and refrigerate until cold, about 2 hours
29
Puree basil mixture and 6 tablespoons water in blender until smooth
30
Transfer basil mixture to ice cream maker and process according to manufacturer's instructions
31
Transfer gelato to container; cover and freeze until firm, about 3 hours
32
DO AHEAD: Can be made 2 days ahead
33
Keep frozen
34
For ricotta gelato: Combine ricotta cheese and milk in processor; puree until smooth
35
Add 3/4 cup Simple Syrup and process until blended and smooth
36
Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions
37
Transfer gelato to container; cover and freeze until firm, about 3 hours
38
DO AHEAD: Can be made 2 days ahead
39
Combine ricotta cheese and milk in processor; puree until smooth
40
Add 3/4 cup Simple Syrup and process until blended and smooth
41
Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions
42
Transfer gelato to container; cover and freeze until firm, about 3 hours
43
DO AHEAD: Can be made 2 days ahead
44
Keep frozen
45
For garnish: Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves
46
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
47
Remove pan from heat
48
Gently drop tomatoes into hot caramel syrup, tilting pan to coat
49
Using fork, quickly lift out tomatoes and transfer to sheet of foil
50
Cool tomatoes completely
51
DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead
52
Let stand at room temperature
53
Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch
54
Attach deep-fry thermometer to side of saucepan
55
Heat oil over medium heat to 350°F
56
Add basil leaves and fry just until translucent, about 2 minutes
57
Using slotted spoon, transfer basil to paper towels to drain
58
DO AHEAD: Can be made 5 hours ahead
59
Let stand at room temperature
60
Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses
61
Garnish with candied cherry tomatoes and fried basil leaves and serve
62
Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves
63
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
64
Remove pan from heat
65
Gently drop tomatoes into hot caramel syrup, tilting pan to coat
66
Using fork, quickly lift out tomatoes and transfer to sheet of foil
67
Cool tomatoes completely
68
DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead
69
Let stand at room temperature
70
Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch
71
Attach deep-fry thermometer to side of saucepan
72
Heat oil over medium heat to 350°F
73
Add basil leaves and fry just until translucent, about 2 minutes
74
Using slotted spoon, transfer basil to paper towels to drain
75
DO AHEAD: Can be made 5 hours ahead
76
Let stand at room temperature
77
Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses
78
Garnish with candied cherry tomatoes and fried basil leaves and serve