Recipes
40 g for a pound cake mold, 14 x 5 x 6 cm / 5½ x 2 x 2⅓ inches
Mixture A
90 g American cherries, pitted and halved
75 g frozen strawberries
20 g TREHA®
15 g lemon juice
100 g ricotta cheese
50 g turbinado sugar
150 g fresh cream (35%)
20 g TREHA® (additional)
40 g crushed puff pastry*
* Can be substituted with other flaky pastry pieces.
Mix the ingredients in group A and set aside.
Combine ricotta cheese and turbinado sugar until fully incorporated, then set aside.
Whip the fresh cream and TREHA™ together until soft peaks form.
Combine the ricotta cheese and sugar mixture with the whipped cream mixture. Then, fold in the pre-mixed ingredients from group A and the crushed puff pastry.
Pour the final mixture into a mold, freeze until set, and then slice to serve.
Ensures a consistency that allows a spoon to glide through smoothly, enhancing mouth feel.
Creates a natural texture contrast between the fruit and ice cream.
Reduces water migration to the ice cream, maintaining desired consistency.
