Strawberry Ricotta Gelato Fizz
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I originally made and published this dessert a decade ago, it was time for both new photos and as important, introducing it to new readers, it really should not be hidden so far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.
Wow!!! nice recipe!
Great, thanks. This is a great idea. In general, it’s great when there is an arsenal of recipes for any season and any mood. I like to make cold tea with berries and washed in the summer. Or with citrus and lemon balm. And how nice it is to come home to pour yourself a mug of cold refreshing delicious tea. And with such a dessert, this butel is even better, thank you.
I had to laugh when I read about that “angled thing” with the champagne flutes. The things we do to make a good photo! 🙂 Sorry about your knee — that’s no fun. Anyway, gorgeous summer dessert. I should make it. With my own twist, of course. 🙂
I love my moms homemade chicken and noodles!!!!
Wait, crapola you turned the panna cotta into ice cream? Sorry, I was so excited by how it looked I read too fast! Lemon Limoncello Ricotta ice cream…. now you have me crazy wanting both.
I did…ricotta ice cream with limoncello. Good all by itself even; over the top with the strawberry sauce.
Gorgeous!! Can I make this today? I love both yours and Abby’s and how we love panna cotta! But with boozy fruity berry sauce? Perfect! An ideal summer dessert.
Can’t wait for the Big Bash!! Sounds like tons of fun. On another note, this ricotta gelato sounds heavenly! I don’t know that I’ve ever had gelato with ricotta in it so this surely will need to be made. Lovely job!
Thanks Kate…it was absolutely delightful all by itself too. Definitely a different texture but still very good. The sauce on top? Prosecco is not a necessity but why not? 🙂
What a great recipe! I love the touch of limoncello and the presentation is beautiful.
Thanks so much Lynne; it was fun to make and even more fun to eat!
The glasses are so pretty and elegant. I love the creaminess from the ricotta and the strawberry sauce sounds so good!A perfect end of summer dessert:)
This was so good Lora. The ricotta and strawberry gelato was good all on it’s own but that strawberry part shot it straight up to fabulous!
Oh..love those tall and handsome glasses in first click..look like two pretty love birds kissing each other! Am waiting to win my man with this gorgeous gelato..
You will definitely win him over with this one!
wow! tall glasses, beautiful colours, I’m sure great taste too…. yum yum
OMG Barbara, how beautiful. both you and Abby got that beautiful angle. I love that you made an ice cream and that fresh fizzy lemony strawberry sauce is heavenly. I too love to see what everyone came up with. This is beyond amazing!
The angle does make for a great presentation I won’t deny BUT since I had to freeze mine; there simply was not enough room to do more than 2. And if you saw the number of glasses I went through getting it right? Yeah, you would just do the basic level treatment. I know I will next time! 🙂
What an absolutely gorgeous looking drink! I am always awed by these perfectly layered drinks. Really lovely.
Thank you Miriam; it was one that turned out to taste just as spectacular as it looked; a win win for sure.
Holy cow, Barbara, this just sneaked in without any fanfare at all. I think this beauty should be presented behind a long parade of marching bands and then fireworks! I love it!
Oh you are too cute (although thanks…that was not the easiest presentation I’ve ever done, I won’t lie!).
Wow, looks lovely, so impressive! Look forward to the 14th!
HA! I’m looking forward to that ice cream recipe you mentioned! But, for now, I’ll gladly take this.
It’s tomorrow. It’s sinful and decadent and so damn good.
Absolutely beautiful Barb!! This is a wonderful dessert for summer – not too heavy and full of all the flavors I love!! I am not even going to ASK how you got them to freeze at that angle – but the pictures I have in my mind probably wouldn’t do it justice!!!
Making ice creams, sorbets and gelatos is addictive – and I agree, I like the “lower fat” versions during the summer… and paired with a little bubbly… heaven!!!
Thanks Nancy! Really wasn’t hard per se but I could not have done more than 2 with the height of the glasses and the limited space in my freezer. I love the way they look but if I were doing this again for more folks…level it would be. I went through maybe half a dozen glasses before I got them filled and in there the way I wanted. PITA is the word. 🙂
I think the angled combination of the two really sets this dessert apart. What a pretty presentation! I am with you– obsessed with my new cuisinart ice cream machine. Can’t wait to see what you come up with next!
You certainly do know how to take a recipe and make it your own and I love that you do. This is such a pretty cocktail/dessert and your presentation of it is absolutely fabulous. With the red and white colours it would be a great item to serve at a Canadian Day party in the middle of the summer and I’m thinking if you added blueberry ice cream at the base, you’d have a perfect Independence Day cocktail/dessert.
Now you’re talking; let’s make it even HARDER!! You know that would be fun but I’ve learned from this. Level glasses it will be. I would need a walk in freezer to do a half dozen of these guys. 🙂
That is beautiful. Cheers.
Thanks Jenny…and Cheers to you too!