Preparation:
Make the gelato: In a saucepan whisk together the half-and-half, the milk,
the
ricotta, and the sugar, add the cinnamon stick, and bring the mixture just
to
a boil, stirring. Remove the pan from the heat, add the zest, and let the
mixture stand, covered, for 10 minutes. Force the mixture through a fine
sieve
set over a bowl and stir in the corn syrup and the vanilla. Chill the
mixture,
covered, until it is cold and freeze it in an ice-cream freezer according to
the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup
dariole or other molds, cover each mold with plastic wrap, and freeze the
gelato for 30 minutes, or until it is ready to be served.
Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate
heat, stirring with a fork, and cook the syrup, swirling the pan
occasionally,
until it is a golden caramel. Working carefully and quickly, stir in the
water, the blackberries, the lemon juice, and the crème de cassis (the
mixture
will bubble up), stirring until mixture is combined well, and cook the
mixture
over moderately low heat until the caramel is dissolved. Strain the mixture
through a fine sieve set over a bowl, pressing hard on the solids, and chill
the sauce, covered, until it is cold.
Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it
in
the center of the plates. Garnish each serving with some of the mango and
the
blackberrie |
