Ricotta Gelato & Saskatoon Berry Sauce

INGREDIENTS

1. For the gelato

   • 1 1/4 cups half-and-half

   • 1 1/4 cups milk

   • 16-ounces fresh ricotta from hard cheese making, recipe here (or substitute a container of store bought whole-milk ricotta)

   • 1/2 cup white sugar (can substitute any seasoned sugar: vanilla, chai spice, tonka bean, etc)

   • 3-inch cinnamon stick

   • 2-inch strip of lemon zest removed with a vegetable peeler

   • 2 tablespoons honey (can also use maple syrup for a different flavour profile)

   • 1/4 teaspoons vanilla

2. For the Saskatoon berry sauce

   • 1 cup sugar

   • 1/4 cup water

   • 2 cups Saskatoons

   • 1 tablespoon fresh lemon juice

   • 1 teaspoon crème decassis

3. 1-2 peaches, pitted, peeled, and cut in 1/2-inch dice for garnish

4. Saskatoon berries for garnish

PREPARATION

1. Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring.

2. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes.

3. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla.

4. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.

5. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.

6. Make the Saskatoon berry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel.

7. Working carefully and quickly, stir in the water, the berries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved.

8. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.

   To Serve:

9. Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the centre of the plates. Garnish each serving with some of the mango and the Saskatoon berries.