Dessert
Parfait Cassata alla Siciliana
Ingredients for 10 servings:
62,5 g Fresh Ricotta cheese
200 g Italian meringa
200 g Candied hazelnuts
25 g Peeled pistachios
100 g Mix of candied fruits
25 g Raisins
5 cl Kirsch
4,4 dl Fresh cream
Procedure:
Preparation time: 60 min
• Boil the liquor, pour in a bowl and add the raisins.
• Cut the candied fruits into pieces and add with the pistachios and raisins to the liquor when cold. Let stay for a few hours.
• Whip the cream in a blender. Add to the whipped cream half of the meringa, the drained fruits, the candied hazelnuts and mix.
• Then add the remaining part of the meringa and mix well .
• Put the mixture into moulds and freeze.
• Serve the sauce with a raspberry sauce.
Chocolate salami
Ingredients for 4 servings:
2,8 oz. Dry biscuits
1,4 oz. Butter
1,4 oz. Unsweetened cocoa powder
1,4 oz. Peeled almonds
1 Egg yolk
Preparation:
(Preparation time: 20’)
• Break the biscuits into small pieces.
• Soften the butter and mix with all the other ingredients.
• Shape the dough into rolls of about 1,5/2 inches long, then wrap into aluminum foil and freeze.
• Before serving cut as desired.
Panna Cotta
Ingredients:
1 lt. Milk
1 lt. Cream
400 g Sugar
35 g Gelatin
Procedure:
• Boil together milk, cream and sugar.
• Add the gelatin previously softened in cold water and then squeezed.
• Mix well and pour into moulds.
• Place in the fridge for a few hours.
Sycilian Cannoli
Ingredients for 4 servings:
For the dough:
7 oz. Flour
0,7 oz. Cocoa
0,8 oz. Sugar
2 n Eggs
1 Tbsp Marsala/Rhum
0,7 oz. Butter
1 pinch Salt
For the filling:
17,6 oz. Fresh Ricotta cheese
7 oz. Sugar
1,7 oz. Candied fruit
1,7 oz. Chocolate pieces
1,7 oz. Pistachios
for frying Extra virgin olive oil
for decoration Icing sugar
Preparation:
• Mix the flour, cocoa, butter and eggs. Then add the Marsala in order to increase the structure of the dough.
• Once the mixture is homogeneous, let it stay for about half an hour.
• In the meanwhile prepare the filling: sift the ricotta cheese and add the other ingredients. Then let it cool in the fridge.
• Roll out the dough and shape into squares about 4 inches long to wrap around tin containers.
• Fry in plenty of hot oil.
• When the pasta squares turn brown, dry and cool down in order to remove from metallic utensils.
• Fill each cannolo through a sac-a-poche, sprinkle with icing sugar and serve immediately.
