- Recipes Punto Italy

REVISITED SICILIAN CASSATA

REVISITED SICILIAN CASSATA
The traditional Sicilian dessert in a gourmet version. Salvatore Butticè, chef of the Il Moro restaurant in Monza, offers a modern transposition of the dessert that is so beloved in its original version that its reinterpretation is an arduous undertaking

COMPOSITION

  • ricotta madeleines
  • Marsala reduction
  • candied fruit compote
  • cocoa crumble
  • crispy wafer with almonds
  • quenelle of fresh ricotta

RICOTTA MADELEINES

  • whole eggs 120
  • sugar 225 g
  • flour 200 g
  • baking powder 10 g
  • almond flour 80 g
  • ricotta cheese 120 g
  • water 120 g
  • seed oil 60 g
  • extra virgin olive oil 60 g
  • salt 2 g

Combine the eggs and the sugar. Sift the dry ingredients and add them a little at a time to the egg and sugar mixture. Mix the ricotta with the water.
Add the ricotta to the mixture.
Combine the oils until a smooth, uniform batter is obtained.
Pour the mixture into a previously greased pan. Bake at 170°C for 10-12 minutes.

COCOA CRUMBLE

  • rice flour 150 g
  • butter 100 g
  • cocoa 35 g
  • powdered sugar 70 g

Combine all the ingredients. Blend. Spread on baking paper.
Bake at 165°C for 8-10 minutes.

CRISPY WAFER WITH ALMONDS

  • cream 81 g
  • sugar 125 g
  • starch 30 g
  • flour 25 g
  • sliced almonds 100 g

Mix the ingredients. Spread on a silicone mat.
Allow to rest for 10 minutes. Sprinkle the wafers with sliced almonds. Bake at 153°C for 10 minutes.

ASSEMBLY

Recompose everything on the dish and serve the dessert with a quenelle of fresh ricotta.

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