Strawberries And Sicilian Cream Recipes

HOW TO MAKE ITALIAN STRAWBERRY GELATO AT HOME

Steps:

• Wash and dry the strawberries thoroughly. Remove the stalk and any damaged or unripe parts. Cut the strawberry into pieces and put them in a blender or in the container of an immersion blender and blend the strawberries well, until you have a smooth puree. Check that no large chunks remain.
• Pour the strawberry puree into a bowl and add the sugar. Then add the heavy cream and finally the whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.
• Pour the mixture into the basket of the ice cream maker, close and start it. After about 40 minutes (the time may vary depending on the model of the machine) your strawberry gelato will be ready!
• Follow carefully the above one and two steps, then pour the strawberry mixture into a gelato container and place it in the refrigerator. Let it cool for about 1/2 an hour. Then transfer in the freezer and let it freeze for about 5 hours. EVERY 30 MINUTES you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.

STRAWBERRIES AND SICILIAN CREAM

Steps:

• In a blender or food processor fitted with steel blade, process ricotta until smooth.
• Add marmalade and process just until mixed.
• Transfer to a bowl.
• Stir in chocolate and liquer.
• Cover and refrigerate until chilled.
• Divide strawberries between 4 goblets or dessert dishes.
• Top each serving with ricotta-chocolate mixture.

SICILIAN STRAWBERRY GRANITA

Steps:

• Put 1/2 of strawberries and water into a blender and blend until pureed.
• Add the rest of the strawberries and water, sugar, and lemon juice and blend until creamy and smooth.
• Transfer mixture to chilled ice cream bucket. Churn the ingredients for approx. 30 minutes or until mixture is creamy and icy.
• Best to eat right away but can be kept in the freezer for two days.