Dessert
Cassata revisited
Ingredients
- 450 gr of goat ricotta cheese
- 450 gr buffalo ricotta cheese
- 1 teaspoon of cinnamon
- 3 tablespoons of icing sugar
- 200 ml of fresh cream
- 100 gr of dark chocolate
- 100 gr peeled pistachios
- 100 gr of almonds
- Candied orange peel
- Candied citron
- 10 candied cherries
- A candied green
- Bitter cocoa
Times
- Time: average
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Whip the two ricotta with cream, powdered sugar and cinnamon for 2-3 minutes using the planetary electric whisk, cool the mixture with the function of blast chilling of Freddy for 30 minutes, then keep it in the refrigerator.
Cut the dark chocolate into coarse pieces and cube all the candied fruit. Chop the peeled pistachios and almonds coarsely. When serving, mix the ricotta cream with almonds, dark chocolate and candied fruit.
With the help of two tablespoons form quenelle and serve decorating with pistachios and a sprinkling of bitter cocoa.
Cut the dark chocolate into coarse pieces and cube all the candied fruit. Chop the peeled pistachios and almonds coarsely. When serving, mix the ricotta cream with almonds, dark chocolate and candied fruit.
With the help of two tablespoons form quenelle and serve decorating with pistachios and a sprinkling of bitter cocoa.
Tips
This cake can be frozen already portioned with the function of shock freezing of Freddy and stored in your freezer inside a bag a container and then used at will for your dinners. It is sufficient to take out from the freezer the portions you want 50 minutes before consuming them