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.
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.