Cassata
Ingredients
- Ingredients
- 125 grams mixed candied Fruit {finely diced)
- 4 centiliters Orange liqueur (such as Grand Marnier)
- 30 grams Shelled pistachio
- 30 grams Pine nuts
- 30 grams blanched almonds
- 50 grams Dark chocolate
- 200 grams sugar
- 2 packets Vanilla sugar
- 4 sheets white gelatin
- 750 grams Ricotta cheese
- 250 grams Whipped cream
- candied Fruit (for garnish)
Preparation steps
In a small bowl, combine the candied fruit with orange liqueur and let soak. Chop the pistachios, pine nuts, almonds and chocolate. In a saucepan, bring the sugar, vanilla sugar, and 7 tablespoons water to a boil and cook until to make a syrup.
Soak the gelatin sheets in cold water. In a bowl, stir the ricotta together with the syrup.
Transfer the gelatin sheets to a small saucepan and heat over low heat until melted. Stir 3 tablespoons of the ricotta mixture into the gelatin, then return the gelatin mixture to the rest of the ricotta.
Add the candied fruit and the soaking liquid to the ricotta mixture along with the chopped nuts and chocolate and blend thoroughly.
Rinse a pudding mold (1.5 liters/ 6 1/2-cup capacity) with cold water. Spoon the cassata into the mold, pressing out any air pockets and smothing the surface. Cover with plastic wrap and chill in the refrigerator about 3 hours.
To serve, whip the cream until it holds firm peaks and transfer to a pastry bag with a star tip. Unmold the cassata and pipe the whipped cream decoratively over the surface. Garnish with the candied fruit.
