Over 2 hours preparation time
No cooking required cooking time
Serves 6
Zuccotto, a traditional
northern Italian dessert, is usually made with plain sponge, but during
the festive season it is a wonderful way for using up leftover
panettone.
Ingredients
- 1kg/2lb 4oz ricotta
- 140g/5oz caster sugar
- 70g/2½oz candied fruit, finely chopped
- 40g/1½oz flaked almonds
- 50g/2oz plain chocolate shavings/chips
- 1 tbsp cocoa powder, plus extra for dusting
- 600g/1lb 5oz panettone
- 175ml/6fl oz Vin Santo or other sweet dessert wine
Preparation method
-
Mix together half of the ricotta and half of the
sugar in a bowl until smooth and creamy. Fold in half of the candied
fruit, half of the almonds and half of the chocolate chips until well
combined.
-
Mix the remaining ricotta, sugar and the cocoa
powder in a separate bowl until smooth and creamy. Stir in the remaining
candied fruit, flaked almonds and chocolate chips and set aside.
-
Line a 15cm/6in diameter pudding basin or a deep bowl with clingfilm, leaving a lot of excess around the edge.
-
Slice two round discs from the panettone and slice the remaining panettone lengthways into 2.5cm/1in slices.
-
Line the bowl with the slices of panettone, and,
using a pastry brush, brush three-quarters of the Vin Santo onto the
bread. Spoon in the chocolate and ricotta mixture, then press one of the
panettone discs on top. Drizzle over a little Vin Santo.
-
Spoon in the remaining ricotta mixture, press the remaining panettone disc on top, then drizzle with the remaining Vin Santo.
-
Cover the top with the remaining clingfilm, place a
weight on top (a plate with a bag of sugar on it, for example), and
chill in the fridge for at least six hours.
-
To serve, remove the pudding from the fridge,
remove the weight and unpeel the clingfilm from the top of the pudding.
Invert the pudding onto a plate, carefully remove the bowl and peel off
the clingfilm. Dust with cocoa powder.
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