Hello everyone,
My name is Ishibashi from our Kyoto store.
Although September has arrived, the lingering summer heat continues. How are you spending these warm days?
Today, I’d like to share a recipe for Ume Cassata.
Cassata is an Italian-style frozen dessert made by mixing cheese cream with plenty of dried fruits and nuts. Ume pairs wonderfully with cheese, and because the cream cheese is blended with fresh cream, this dessert is satisfying yet light enough to enjoy in big bites.
For this recipe, instead of dried fruits, I’ve used infused Orihime ume, our Ume of the Month, so you can fully enjoy the unique flavor of ume.
- 15 infused Orihime ume (or Purple Queen if using small ume)
- 90g fresh cream
- 90g cream cheese
- 30g granulated sugar
- 15g roasted mixed nuts
- 15g pistachios
（Ingredients 1 mold, 12cm × 6cm)
1. Whip the fresh cream until soft peaks form, then let it rest in the refrigerator for 15 minutes.
2. Chop the nuts and pistachios.
3. Remove the pits from the infused ume and chop finely.
4. Soften the cream cheese with a whisk, add sugar, and mix until smooth.
Tip: Leave the cream cheese out of the refrigerator beforehand for easier mixing.
5. Add Step 4 to the whipped cream in three portions, mixing until evenly combined.
6.Add the nuts and ume from Steps 2 and 3, folding gently with a spatula.
7. Pour into a mold and smooth the surface. Freeze for about 4 hours.
You can also make this recipe with Purple Queen ume as a substitute.
This light, gently sweet dessert pairs beautifully with hot tea—perfect for enjoying a refined moment at home.