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Рецепт Chocolate Zuccotto With Susan
by Global Cookbook

Chocolate Zuccotto With Susan
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  Порций: 10

Ингредиенты

  • 1 c. hazelnuts and/or possibly pistachios
  • 1 1/2 c. semisweet or possibly bittersweet chocolate (8 ounce)
  • 1 x Chocolate Genoise Cake (see recipe)
  • 3 Tbsp. Frangelico liqueur
  • 1 pkt unsweetened gelatin pwdr
  • 1 c. heavy cream
  • 3 c. ricotta cheese
  • 1 1/2 tsp vanilla
  • 1 1/2 c. confectioner's sugar
  • 1 c. mascarpone or possibly cream cheese
  • 1/2 c. dry cherries or possibly cranberries

Инструкции

  1. Line a 4-qt metal mixing bowl with plastic wrap, allowing at least 4 inches to hang over sides. Choose a bowl with a rounded bottom rather than a flat bottom.
  2. Heat oven to 350 degrees. Spread nuts on a baking sheet, and toast till skins are popping off and nuts are very fragrant, about 8 to 10 min. Rub off the skins, coarsely chop nuts into halves, and set aside. Chop chocolate into pea-sized pcs, and set aside.
  3. Using a sharp serrated knife, slice open both layers of chocolate genoise cake crosswise, making four equal-size rounds. Set aside one round. This will later become bottom of cake. Trim about 1 1/2 inches from side of remaining three cake rounds, creating three squares. Set aside trimmed ends. Cut each square diagonally into two large triangles.
  4. Line the prepared mixing bowl with the cake triangles; fit the triangles together snugly, leaving no spaces. Fill in any gaps with the trimmed ends. Sprinkle 1 Tbsp. Frangelico over the cake-lined bowl.
  5. Place remaining 2 Tbsp. Frangelico in a small bowl, sprinkle gelatin over Frangelico, and let stand 5 - 10 min to soften. Set bowl over a small saucepan of simmering water, and stir till gelatin dissolves completely. Add in 2 Tbsp. cream, and stir till mix is very hot.
  6. Puree ricotta, vanilla, and sugar in a food processor till very smooth. Add in mascarpone, and pulse till smooth again. With machine running, pour gelatin mix into mascarpone mix in a steady stream. Transfer to a large mixing bowl.
  7. Whip remaining cream into stiff peaks. Fold whipped cream, dry fruit, nuts, and chocolate into mix. Pour mix into cake-lined bowl, and cover with remaining cake round. Fold overhanging plastic wrap over cake, and chill overnight.
  8. When ready to serve, invert the Zuccotto onto a plate. Remove plastic wrap. Sprinkle with confectioners' sugar. Slice, and serve.
  9. This recipe yields 10 servings.