Ricotta Cassata Dessert Recipe - Great Italian Chefs
Cristina Bowerman reinvents the classic Italian cassata cake recipe, creating spheres of cassata enrobed within crisp chocolate shells nestled within an almond foam.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Ingredients
- 275g of eggs
- 220g of egg yolks
- 337g of sugar
- 100g of butter, melted
- 240g of 00 flour
- 60g of potato flour
- 120g of bourbon whiskey
- 90g of sugar
- 90g of water
- 60g of lemon juice
- 220g of blanched almonds
- 500g of milk
- 100g of egg white
- 200g of sugar
- 50ml of water
- 500g of ricotta
- 100g of icing sugar
- 50g of candied lemon
- 50g of candied orange zest
- 100g of chocolate pearls
- 5g of milk
- 4g of gelatine, softened in cold water
- 250g of cream, whipped
- 350g of white chocolate
- 100g of cocoa butter
- 10g of edible sugar balls
- silver leaf
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