Recipe: mascarpone ice cream with Montioni Sagrantino sauce and cherries by Il mio Piccolo Bistrot
i t h M o n t i o n i S a g r a n t i n o s a u c e a n d c h e r r i e s b y I l m i o P i c c o l o B i s t r o t
Il gelato al mascarpone con salsa al Sagrantino Montioni e ciliegie by Il mio Piccolo Bistrot
Ospitato da Giallo Zafferano, Il mio piccolo bistrot è un blog di cucina gestito dalla bravissima Manuela che ha declinato l’amore per il cibo a quello per il nostro Sagrantino di Montefalco in una ricetta dolcissima!
Auto dichiarata Umbria lover, Manuela de Il mio piccolo bistrot (scoprite tutte le sue ricette qui) ama sperimentare gusti e sapori diversi, non limitandosi solo al cibo ma utilizzando anche diverse tipologie di vino.
Ha scelto il nostro Sagrantino di Montefalco nella sua ricetta del gelato al mascarpone con ciliegie perchè…
Al palato si presenta comunque morbido anche se intenso e in genere si abbina molto bene alla selvaggina, alla carne e ai sapori forti ma io ho voluto addolcire un po’ il suo essere forte con la cremosità del mascarpone trasformato gelato e la ciliegia che con il Sagrantino è praticamente perfetta!!!
Gli ingredienti fondamentali per creare un dolcissimo gelato a base di Sagrantino sono:
Gelato al mascarpone:500 gr latte intero
120 gr panna
120 gr mascarpone
100 gr zucchero
40 gr tuorli (2-3)
45 gr latte in polvere scremato
4 gr farina di semi di carrube
Salsa al Sagrantino con ciliegie:
180 ml Sagrantino di Montefalco
300 gr ciliegie
100 gr zucchero
1 cucchiaio di succo di limone
Il Sagrantino di Montefalco si sposa alla perfezione con le ciliegie, infatti verrà lavorato per creare una vera e propria salsa che verrà aggiunta al gelato al mascarpone!
SCOPRI QUI LA RICETTA COMPLETA DEL GELATO AL MASCARPONE CON SALSA AL SAGRANTINO E CILIEGIE
Non avete voglia di seguire tutto il procedimento per produrre il vostro gelato home made? Non c’è problema, potrete anche semplicemente comprare del gelato al mascarpone e preparare da voi la salsa Sagrantino e ciliegie, vi assicuriamo che ne varrà davvero la pena!
Grazie a Manuela e al suo blog “Il mio piccolo bistrot” ospitato da Giallo Zafferano, da sempre un punto di riferimento per il mondo del food and wine italiano!
2) Aggiungere un cucchiaino di lievito per dolci, quindi amalgamare.
3) Foderare una teglia con carta da forno
4) Fare con l’impasto dei rotolini e poi unire i due estremi di ciascun rotolino per formare una ciambellina.
5) Ripassare la ciambellina nello zucchero, avanti e dietro, poi disporre sulla teglia.
6) Infornare le ciambelline a 190° per 7 minuti
Ed ecco pronte le nostre ciambelline al Sagrantino Passito Montioni!
L’abbinamento che vi consigliamo? Ovviamente un calice di Sagrantino Passito Montioni o, in alternativa, il nostro vino più amato ovvero il Sagrantino di Montefalco DOCG Montioni!
Alla prossima ricetta del blog dell’Azienda Agricola Montioni, Tra Cucina e Cantina!
On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.
Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.
Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with “delicate” red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called “whole berry”) to encourage the retention of fruity aromas through partial carbonic maceration.
The Grapes
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape’s terroir.
Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere.
In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin.
Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes).
In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins.
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
