ricotta gelato with raspberry coulis

gelato di ricotta con lamponi

1 quart gelato = 8 servings

Gelato

• 2 cups goat’s milk
• ¾ cup sugar
• 1 ounce (about 1½ tablespoons) soft fresh goat cheese
• 10½ ounces fresh ricotta cheese (preferably goat)
• Salt

Raspberry Coulis

• 2 pints fresh raspberries
• ¼ cup, plus 2 tablespoons confectioners sugar

For The Gelato: Combine goat’s milk, sugar and goat cheese in a medium saucepan; heat, whisking frequently, over medium heat just to a bare simmer. Remove from heat and let cool to room temperature. Stir in ricotta cheese and pinch salt. Pass mixture through a fine-meshed sieve into a bowl. Chill in an ice bath or in refrigerator until very cold. Freeze in ice cream maker, then transfer to an airtight container and place in freezer to harden, about 2 hours.

For The Coulis: Combine 1½ pints raspberries and sugar in a saucepan. Heat over low heat, stirring occasionally, for 10 to 15 minutes; remove from heat. Pass mixture through a fine-meshed sieve into a bowl and chill until cold.

Serve gelato topped with coulis and remaining fresh raspberries.