Sour cherry and goat's cheese zuccotto

 
Sour cherry and goat's cheese zuccotto
    Ingredients

    500g ricotta, well drained
    300g soft goat's cheese
    1 cup (220g) caster sugar
    2 teaspoons vanilla extract
    85g dried sour cherries (see notes), chopped
    50g orange-infused dark chocolate (we used Lindt), finely chopped
    Finely grated zest of 1 orange
    2 x 225g store-bought sponge cakes
    1 cup (250ml) kirsch (see notes)
    500g cherries
    Cocoa, to dust


Sour cherry and goat's cheese zuccotto
    Method

    Step 1

    Grease and line six 1 cup (250ml) ramekins with plastic wrap, leaving plenty overhanging the sides.
    Step 2

    Place ricotta, goat's cheese, 1/2 cup (110g) sugar and 1 teaspoon vanilla in a food processor and whiz until smooth. Stir through the dried cherries, chocolate and orange zest, then set aside.
    Step 3

    Using a serrated knife, cut each cake into thirds horizontally, so you have 6 layers about 1.5cm thick. Brush cake with half the kirsch. Using the ramekins as a guide, cut 2 discs from each cake layer, reserving the trimmings. Place 1 cake disc in the base of each ramekin, then cut the cake trimmings into pieces and use to line the sides of the ramekins. Fill with ricotta mixture, then top with the remaining cake discs. Cover with the overhanging plastic wrap, then top with a piece of cardboard cut to fit and weigh down with cans. Place in the fridge 6 hours or overnight until firm.
    Step 4

    Meanwhile, place the remaining 1/2 cup (110g) sugar, 1/2 cup (125ml) kirsch and 1 teaspoon vanilla in a saucepan with 1 cup (250ml) water and place over medium heat, stirring until the sugar dissolves. Add the fresh cherries to the pan and bring to a simmer, then cook for 6-8 minutes until just tender. Allow cherries to cool completely in syrup.
    Step 5

    To serve, unwrap each zuccotto and turn out onto a plate. Dust with cocoa and serve with poached cherries and syrup.

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1/26/2016 09:27:00 PM