Ricotta Ice Cream With Cardamom Honey Syrup

The ingredient of Ricotta Ice Cream With Cardamom Honey Syrup

• 1 2 about 380g papaya halved lengthways peeled deseeded cut crossways into thin slices to serve
• 3 eggs at room temperature
• 115g 1 2 cup caster sugar
• 60ml 1 4 cup honey like yellow box
• 375g fresh ricotta
• 375ml 1 1 2 cups thickened cream
• 6 green cardamom pods
• 330ml 1 1 3 cups water
• 125ml 1 2 cup honey like yellow box
• 2 tablespoons sugar

The Instruction of ricotta ice cream with cardamom honey syrup

• to make the ricotta ice cream use an electric beater to whisk the eggs sugar and honey until thick and pale and a ribbon trail forms when the whisk is lifted add the ricotta and whisk until smooth add the cream and whisk until thick
• spoon the mixture into eight 150ml freezerproof moulds or ramekins cover with plastic wrap and place in the freezer for 4 5 hours or until frozen
• meanwhile to make the cardamom honey syrup use the flat side of a knife to lightly crush the cardamom pods on a chopping board combine the cardamom pods water honey and sugar in a small saucepan and stir over medium heat until the sugar dissolves bring to a simmer and simmer over low heat for 10 minutes or until the syrup thickens slightly remove from heat and set aside for 1 hour or until cooled to room temperature
• to serve place ice cream in the fridge for 20 minutes to soften slightly run a small round bladed knife around the inside of each mould and turn the ice cream onto serving plates divide papaya among the plates and spoon the cardamom honey syrup over the ice cream serve immediately

Nutritions of Ricotta Ice Cream With Cardamom Honey Syrup

calories: 451 71 calories
calories: 23 grams fat
calories: 14 grams saturated fat
calories: 52 grams carbohydrates
calories: 52 grams sugar
calories: n a
calories: 8 grams protein
calories: 150 milligrams cholesterol
calories: 111 37 milligrams sodium
calories: https schema org
calories: nutritioninformation