RiCcotta Valcolatte ice cream and black cherries

N ° 4 people | 15 minutes preparation | 5 hours of rest

  • 250 g of RicCotta Valcolatte
  • 150 g of fresh cream
  • 70 g of acacia honey
  • 3 tablespoons of sour cherries in syrup and to taste for serving
  1. Work the ricotta and honey with a hand whisk until you get a homogeneous cream.
  2. Whip the cream and then, with movements from top to bottom, add the cream to the ricotta and honey cream.
  3. Transfer half of the mixture to a low and wide container, add the spoons of black cherries and transfer to the freezer for at least 4 hours.
  4. After this time, remove from the freezer and work the mixture with the appropriate ice cream portioner, to obtain a creamy mixture. Put back in the freezer and let it rest for 1 hour.
  5. Serve with a little syrup on the individual portions.