Orange and Ricotta Pastiera Dessert Recipe

Orange and Ricotta Pastiera Dessert Recipe

www.greatitalianchefs.com

This stunning golden dessert is reminiscent of a sunset. Filled with creamy ricotta and candied fruits, the mandarin-glazed dome sits atop a bed of orange-scented custard.

View full recipe on www.greatitalianchefs.com

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Cooking tools:

  • Dome mold
  • Cake ring
  • Springform pan
  • Baking pan
  • Oven
  • Stove
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Kitchen scale
  • Measuring cup
  • Measuring spoon
  • Fine-mesh sieve
  • Freezer
  • Refrigerator
  • Plate
  • Cooling rack

Ingredients

  • 250g of wheat grain
  • 1l milk
  • 1l water
  • 100g of eggs
  • 50g of sugar
  • 125g of buffalo ricotta
  • 250g of butter, softened
  • 100g of icing sugar
  • 5 pasteurised egg yolks
  • 350g of 00 flour
  • 150g of cream
  • 100g of milk
  • 1/2 unwaxed orange, zest only
  • 1/2 tsp orange blossom essence
  • 50g of egg yolks
  • 50g of trimoline
  • 150g of buffalo ricotta
  • 12g of sugar
  • 12g of candied fruits, chopped
  • 25g of egg white
  • 50g of whipping cream
  • 1/2 sheet of gelatine
  • 170g of Valrhona neutral glaze
  • 60g of mandarin juice
  • 2g of gold dust, plus extra to serve

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