Mix the ricotta with a bit of lukewarm water and add the sugar, stirring with a spoon until the mixture becomes creamy. Pour the contents of the packet of Gelato mix into a large bowl, add 340ml of cold milk, and stir well with a spoon until the mixture is uniform. Whisk with an electric beater at high speed for 5 minutes. Add the creamy ricotta to the gelato and stir slowly and carefully. Pour the creamy mixture into little molds (preferably with a lid) and leave to set in the freezer for 4 hours. After 4 hours, pour some amarena syrup onto the gelato and decorate it with the amarenas, the Kroccant and the Fabbri Top (chocolate sauce). And there you have it … a mouth-wateringly delicious dessert!!
Recipe by maripatty