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Ricotta ice-cream with cardamom honey syrup
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 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)
  • 36.00 gm sugar
Instructions:
  • Using an electric beater, whisk the eggs, sugar, and honey until they are thick, pale, and form a ribbon trail when the whisk is lifted. Add the ricotta and whisk until smooth. Then, add the cream and whisk until thick.
  • Divide the mixture evenly among eight 150ml freezerproof moulds or ramekins. Seal with plastic wrap and freeze for 4-5 hours, or until solid.
  • To prepare the cardamom honey syrup, gently crush the cardamom pods using the flat side of a knife on a chopping board. In a small saucepan, mix the crushed cardamom pods with water, honey, and sugar. Stir over medium heat until the sugar dissolves. Let it simmer over low heat for 10 minutes until the syrup slightly thickens. Take off the heat and allow it to cool to room temperature for about 1 hour before using.
  • To serve, let the ice-cream sit in the fridge for 20 minutes to soften. Gently release the ice-cream from the moulds onto plates. Top with papaya and drizzle with cardamom honey syrup. Serve right away.

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