Strawberry Ricotta Gelato Fizz for #Baketogether and #FridayCocktail

If it’s time for Baketogether; what the heck am I doing with another gelato? Well this month I guess it should be called #Freezetogether! You could blame Cuisinart because I got one of their new ice cream machines, you could blame me because I can’t stop using said ice cream machine but really? It’s all Abby Dodge’s fault. Too warm to bake, she suggested we do a cool treat for the end of summer…and THEN my obsession took over; in that order.

What can I say; this is just amazing. Light, just slightly boozy, effervescent and so pretty; it was a delightful dessert. Ive been inspired to make gelatos because they call for milk and not heavy cream and that cuts the calories drastically. Don’t worry though, I’ll have my ‘favorite ice cream of all time that can’t be found anywhere but by George I think I did it’ on here soon and it’ s going to make up for the sorbets and gelatos with heavy cream, butter, brown sugar and half and half business but it is SO worth it. Until then…well, I could eat a LOT of these!

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 for advice, 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! Thanks Abby for supporting that effort and not imagining we are somehow offending you in the process. XOXO!!

I had an itch to make an ice cream treat using Ricotta…seeing Abby’s Ricotta Panna Cotta with Raspberry “Brezza Fresca” seemed the perfect opportunity. Instead of panna cotta, I made a ricotta and limoncello ice cream with strawberries and then topped mine with a mix 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 a definite moment. This was that moment. By the way…that angled business, in a champagne flute? Sure it looks pretty but having to do it in a freezer? Priceless. Just use a sherbet bowl or even a cocktail glass and keep it level. You will not regret following that advice, trust me.

Would you like to join us when we really do usually #Baketogether (twitter hashtag). Take a peek at the rules on Abby’s site and come on along next month…it’s fun, creative, inspiring and you’ll meet some new bloggers. I mean really…Come ON!

And…in other news?

My Friday Cocktail series is almost one year old! I’ve been delighted with the response over all of these months with my foray into cocktails for this blog. I have always loved making cocktails for friends and it’s been even more fun sharing them with you so…make sure you join me for the Big Bash! Lots of cocktails, lots of blogging friends, lots of prizes and maybe even a surprise! Mark your calendars now for September 14th…be there or be square and don’t you dare say I didn’t invite you!