What a scoop!: Ricotta and sour cherry
What a scoop!: Ricotta and sour cherry By Jacob Kennedy Published: 00:02 BST, 16 May 2021 | Updated: 00:02 BST, 16 May 2021 I make my sour cherry (amarena) gelato with a ricotta base – it has a subtle cheesecake complexity and richness. This gelato has become Gelupo’s signature. MAKES about 1 litre or 15 … Read more