For a cool, creamy and delicious summer treat, these Strawberry Ricotta Gelato Fizz Cocktails really fit the bill; simply perfect!
Hello it’s me…and yes, I’m still here! I don’t think I’ve ever gone so long between posts as have between my last one for a Pink Lady Cocktail and the one today for an amazing Strawberry Ricotta Gelato Fizz.
I originally made and published this dessert a decade ago, it was time for both new photos and as important, introducing it to new readers, it really should not be hidden so far back in the archives.
My long absence was predicated by an injured knee, setting up a new computer with a messed up backup and the time to start planning for my summer garden (the culprit for the knee injury…but I still love to garden!). So I’ve been busy but the poor blog might have been a bit neglected.
And oh yes…I could not find photos for an out of this world Baklava Cheesecake that I had made and I swear I could have made it again and taken another set of images for all the time I spent hunting for them…but the good news is I was successful (it was the messed up backup!) and I’ll share that soon. It was such a great cheesecake, I was stubborn and determined!
But back to this lovely Strawberry Ricotta Gelato Fizz that is simply amazing. A light lemony and strawberry gelato is frozen and then topped with a combination of Strawberries, Limoncello and Prosecco which results in a combination dessert/cocktail that is partially frozen, slightly boozy, effervescent and so pretty; it was a delightful dessert.
Gelato is lighter than full fat ice cream, but it does not mean they are light on flavor; another stellar example is my Cabernet and Chocolate Gelato; it inspired my experimenting with Gelato and lightening up the calories in my favorite summer treat.
Don’t worry though, I have my ‘favorite ice cream of all time that can’t be found anywhere but by George I think I did it’ on here and this Butter Brickle Ice Cream makes up for the sorbets and gelatos with heavy cream, butter, brown sugar and half and half but it is SO worth it!
During the course of developing this recipe, I admit I was unsure about the best course of action with strawberries so that people would not break their teeth on strawberry rocks.
Strawberries are primarily water so they do become literally rock hard and I don’t care for that which is why I ended up chopping and then pulsing; I wanted itty bitty pieces.
As I was looking through some other recipes to make sure I got it right, I read a sentence on a VERY well known authors site which basically said, ‘I’m not sure why people change what I do; I spend a lot of time developing and testing recipes to get them right.’
Well maybe because for many of us cooking is not about reading other’s words and following them to a ‘T’ but simply using them for inspiration and then bringing our own tastes and experience to the table.
Simply following someone else directions would be flat out boring! If I share a recipe on this blog that was a favorite from a cookbook or blogging friend, I will try to stay pretty true to the original and mention their influence…but it’s hard sometimes. I do love to add my own spin, that is what makes cooking such fun for me.
I had an itch to make an ice cream treat using Ricotta so I ended up with this Ricotta and Limoncello ice cream with Strawberries that is frozen and then topped with a liquid mixture of Strawberries, Limoncello and Prosecco.
You know one reason why this is so much fun? Because so often I’ll get the cocktail done, the photo taken and only then try it; HOPING I actually like it and when I do? When I REALLY do…it’s definitely a moment.
This was that moment; oh my is this good! The rich ricotta gelato balanced so beautifully with the strawberries and Prosecco. My only caution…you could literally gulp it down. Don’t, savor it instead.
By the way…that angled business, in a champagne flute? Well I knew I would be taking photos and loved the drama but it meant finding room in the freezer for that first layer and well, don’t feel you have to; it was a royal pain to find the room and try to keep them all at the same level.
Sure it looks pretty but if you don’t have to? Priceless. Just use a sherbet bowl or even a short cocktail glass and keep it level. You will not regret following that advice, trust me.
More Gelato? A couple more of my favorites…
PIN IT! ‘Strawberry Ricotta Gelato Fizz’
Strawberry Ricotto Gelato Fizz
For the Lemon Ricotta/Strawberry Ice Cream
- 2 cups whole-milk ricotta cheese
- 1 cup sugar
- 1 teaspoon vanilla paste or vanilla extract
- 2 Lemons, Zest Only
- 2 Tbsp lemon juice
- 2 Tbsp Limoncello or vodka Optional though I've found that a bit of alcohol in ice cream sure helps to keep it from becoming hard as a rock!
- 1 cup milk
- 1 cup finely chopped strawberries
For the Strawberry Sauce
- ½ pint strawberries rinsed and dried
- ⅓ cup ounces confectioners’ sugar + more to taste
- 2 Tbsp Limoncello or vodka + more to taste I used 3T’s but that might be a bit more than you like
- 1 Tbsp fresh lemon juice
- 1 Pinch table salt
- 1 teaspoon finely grated lemon zest
- Prosecco Cava or sparkling water
To Make the Lemon and Strawberry Gelato
- In the bowl of a food processor fitted with a metal blade, place ricotta, sugar, vanilla paste or extract, lemon zest, lemon juice and limoncello. Process until smooth. Scrape down the sides of the processor bowl with a silicone spatula. Add milk and process again until thoroughly blended.
- Transfer mixture to an ice cream machine and process according to manufacturer’s instructions.
- Add chopped strawberries after ice cream is finished and run machine until they are just incorporated. Remove finished product from maker and put into freezer safe container.
- Freeze at least 4 hours.
To Make the Strawberry Layer
- Put the strawberries, confectioners sugar, limoncello or vodka, lemon juice and salt in a blender or food processor and pulse until smooth and well blended. Taste and add more confectioners sugar or liqueur accordingly. Strain the mixture through a fine mesh sieve over a small bowl or 2-cup measure, pressing firmly on the seeds. Discard the seeds. Stir in the lemon zest and cover and refrigerate until ready to serve or up to 3 days.
- Mix the strawberry mixture with an equal amount of Prosecco and stir until blended. Fill the glass with the strawberry mixture and serve with a spoon.