Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Cassata Siciliana
Ciccio Sultano prepares the "Cassata Siciliana" - a dessert from sunny Sicily.
Creative Concept: Florence Wibowo
Duration of preparation: 1 hour + 4 hours
Preparation time: 10 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | kg | Dry ricotta, in a sieve lined with a cloth and weighted down overnight |
| 150 | g | Powdered sugar |
For the Alchermes syrup
| Ingredients (4 servings) | ||
|---|---|---|
| 125 | ml | Water |
| 75 | g | Sugar |
| 30 | ml | Alchermes liqueur (Santa Maria Novella pharmacy, Milan) |
For the sponge cake
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Wheat flour smooth W 480 |
| 75 | g | Sugar |
| 3 | Eggs | |
| Salt | ||
To finish
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Candied fruit: chinotto orange, mandarin, pumpkin, candied lemon peel, Morello cherries, coffee beans |
| 150 | g | Raw marzipan paste |
| Powdered sugar | ||
Preparation of sponge cake:
- Beat the eggs with a pinch of salt and the sugar over steam until frothy. Sieve in the flour and carefully fold in.
- Spread 3 cm thick on a baking tray lined with baking paper and bake in a preheated oven at 180 °C (165 °C hot air) for approx. 30 minutes. Leave to cool.
Preparation of ricotta:
- Blend the ricotta and powdered sugar in a food processor until smooth.
Preparation of Alchermes syrup:
- Bring the water and sugar to the boil, add the liqueur and remove from the heat.
Finish:
- Place a layer of cut-out sponge cake at the bottom of 7 to 8 cm diameter dessert rings and carefully soak in the syrup. Layer the ricotta on top and chill for a few hours. Then remove from the rings.
- Dust the raw marzipan mixture with powdered sugar and roll out to a thickness of 3 mm, cut out the diameter of the dessert rings and place on the sponge ricotta tartlets.
- Decorate with the candied fruit.
Brilliant amber with golden accents. Opens on the nose with complex notes of stewed pear, dried apricot, date, caramel and a hint of acacia honey. Spreads out on the palate,...
Recipe from the Falstaff cookbook "The best recipes in Italy".
