Chocolate ricotta panettone pudding Recipe
Ingredients
100g hazelnuts
1/2 (about 400g) panettone
60ml (1/2 cup) Cointreau liqueur
500g fresh ricotta
1 x 250g ctn mascarpone
80g (1/2 cup) icing sugar mixture
1 x 200g pkt good-quality dark chocolate, finely chopped
2 tablespoons finely grated orange rind
Cocoa powder, to dust
Rich chocolate sauce
1 x 200g pkt good-quality dark chocolate, finley chopped
250ml (1 cup) thickened cream
Chocolate ricotta panettone pudding Recipe
Method
Step 1
Preheat oven to 200°C. Spread the hazelnuts over a baking tray. Bake in oven for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
Step 2
Use a serrated knife to cut panettone lengthways into five 1.5cm-thick slices. Remove crusts. Arrange the 3 largest slices, overlapping slightly, around the side of a 2L (8-cup) capacity metal pudding basin. Place smallest piece of panettone in the base of pudding basin. Brush panettone with 2 tablespoons of Cointreau.
Step 3
Use an electric beater to beat ricotta, mascarpone and icing sugar in a bowl until smooth. Stir in hazelnuts, chocolate and orange rind until combined. Spoon ricotta mixture into the lined pudding basin, pressing firmly. Brush both sides of remaining panettone slice with the remaining Cointreau. Place on top of the pudding to enclose filling. Cover pudding basin with plastic wrap and place in the fridge for 6 hours or overnight to chill.
Step 4
To make the chocolate sauce, place the chocolate in a medium heatproof bowl. Heat cream in a saucepan over medium heat for 3-5 minutes or until almost boiling. Pour the cream over the chocolate and set aside for 5 minutes to stand. Stir with a metal spoon until chocolate melts and mixture is smooth.
Step 5
Turn pudding onto a plate and dust with cocoa powder. Cut into wedges and drizzle with chocolate sauce to serve.
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