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Ingredients
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Base Ingredients
Guava Puree
Kataifi Topping
Method
Gelato Base Preparation
- 1
Blend Ricotta Mixture
In a blender, combine the ricotta cheese, whole milk, heavy cream, granulated sugar, vanilla extract, and salt. Blend until smooth and well combined.
- 2
Chill the Mixture
Transfer the blended mixture to a bowl, cover, and refrigerate for at least 2 hours or until completely chilled.
Guava Puree Preparation
- 3
Prepare Guavas
Peel and chop the ripe guavas. Place them in a blender with lemon juice and sugar, then blend until smooth. Strain the puree through a fine-mesh sieve to remove seeds and fibers.
Kataifi Topping Preparation
- 4
Prepare Kataifi
Preheat your oven to 180°C (350°F). In a bowl, melt the unsalted butter and toss the kataifi dough in the melted butter until fully coated.
- 5
Bake Kataifi
Spread the coated kataifi dough on a baking sheet and bake for 15-20 minutes or until golden and crispy. Remove from the oven and let cool.
Gelato Assembly
- 6
Combine Gelato Base and Guava
Once the gelato base is chilled, fold in the guava puree gently until fully incorporated.
- 7
Churn the Gelato
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.
Serving
- 9
Serve the Gelato
Scoop the gelato into bowls or cones, and top with the crispy kataifi and a sprinkle of ground black lime for added flavor.