With RiCcotta La Gustosa
Ricotta zuccotto
Ready, skillet, go!
Ingredients
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Recipe Instructions
Soften the gelatine in cold water. Wash the lemon and orange with warm water, dry the citrus fruits and remove the peel with a peeler. Chop it finely. Shave the dark chocolate. Roughly chop the almonds and toast them in the oven at 170°C for a few minutes.
Beat the sugar and egg yolks with an electric whisk until light and frothy. Add the RiCcotta, citrus zest, chopped almonds and chocolate. Squeeze the gelatine, dissolve it with the milk for a few seconds in the microwave (alternatively, melt it on the hob), then add it to the RiCcotta mixture and mix well. Divide the mixture in two and add the sifted bitter cocoa to one half.
In a deep plate, dilute the Alchermes with a few tablespoons of water. Line an 18-20 cm diameter zuccotto mould with cling film. Line it with biscuits soaked in Alchermes, fill with the cocoa RiCcotta cream and then with the white cream. Close the zuccotto with a layer of biscuits. Place in the refrigerator to set for 2-3 hours.
Remove it from the refrigerator about 40 minutes before serving. Turn out and serve as desired with orange and lemon slices and chocolate shavings.