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Ingredients
- 300 grams Homemade ricotta cheese)
- 300 ml Heavy cream
- 100 grams Sugar (granulated)
- 150 grams Your choice of nuts (roasted)
- 1 bar or 60 grams Chocolate Bar
- 12 plums or 200 grams Ume plums leftover from umeshu
- 50 ml Umeshu - Japanese plum wine
Method
- On the day before making the cassata, prepare the homemade ricotta cheese.
- It's much cheaper if you make it yourself than buying it.. (^_^)v You'll be able to make 330 g of ricotta cheese using 1 liter of milk.
- On the next day, take out the ricotta cheese from the refrigerator and bring it to room temperature.
- Put the ume plums leftover from umeshu in a microwave-safe container and microwave for 3 minutes at 600 W. Pour in the umeshu and let it cool.
- While cooling the ume plums, dice the nuts and chocolate into about 5 mm cubes.
- Once the ume plums cool down, remove the seeds, dice them into 5 mm cubes, and return them into the umeshu.
- The ume plums will soak up the umeshu and the moisture will reduce.
- This will take about 15-20 minutes.
- Beat the heavy cream, add the sugar, and whisk until its stiff.
- Add the ricotta cheese, combine well, mix in the nuts, chocolate, and ume plums, and pour the mixture into a pan lined with a sheet of parchment paper.
- Chill it in the freezer for at least 6 hours, or if possible, leave it overnight.
