Mascarpone Sorbet

mascarpone sorbet

Last week, a series of brilliant ideas led to a series of kitchen mishaps. Not only did I waste some food along the way, I also unjustly (perhaps) lashed out at my three-year old. For this, I feel it my duty to warn you about what could happen should these same brilliant ideas enter your brain, too.

So, upon deciding that it’s finally time to try your hand at making ricotta gnudi, you might decide you want to make the ricotta from scratch, because you can’t help but think homemade gnudi would be all the more delectable if you were to start with homemade ricotta.

You might even decide, once you make your ricotta, to save that whey — waste not want not! — and to make a couple of loaves of homemade bread with it, because you know that making bread is no big deal, it is adored by all, and it is so nice to have on hand.

In the meantime, you might breeze through the gnudi-assembly process pleasantly surprised to discover there’s not much to it — a little mixing, piping, snipping, and flour dusting. You might even photograph the process and with each snap of the shutter get a little more excited to share this project with a few of your friends. But you know, too, you must be patient, because gnudi require some pampering: three-days in the fridge with a quick flip every day to make sure they are nicely coated in that semolina flour.

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