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Panettone Zuccotto Recipe

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this dessert are many and once you’ve learnt the basic steps you really can make it your own.  My version uses panettone and quality ingredients.  The decision in what to use in the filling is really the hardest part of this recipe.   Ingredients 1kg ricotta 200g whipped cream 140g caster sugar 70g candied fruit, diced 50g dark chocolate, chopped 600g panettone, cut into 2 round discs and the rest lengthways, approximately 2.5 cm thick 200g pistachio kernels 200-300ml strong black coffee, sweetened with sugar cocoa powder, for dusting icing sugar, for dusting   Instructions 1. Line a deep bowl, approximately 15cm in diameter, with clingwrap ensuring all parts are covered and allowing excess over the sides. 2. Place the ricotta into …

Panforte recipe

Panforte recipe

  Panforte is a traditional Italian dessert containing fruits and nuts. The name literally means ‘strong bread’ and refers to its spicy and strong flavour. This traditional desert dates back to at least 1205 when it was used a tax payment to monks and nuns. If only we could pay our taxes with baking still! Panforte will add a sense of class to your Christmas gatherings and you can impress your guests with your historically important baking! Ingredients 5 tablespoons (40g) Dutch cocoa powder 2 1/2 cups (325g) mixed nuts eg. pistachio, almonds, macadamias, toasted and very coarsely chopped 3/4 cup (110g) flour 1 cup (200g) chopped candied citron or quality mixed candied fruit 1 tablespoon cinnamon 2 teaspoons ginger 1 1/2 teaspoons freshly ground black pepper pinch of grated nutmeg 1/2 teaspoon red chilli powder 85g dark chocolate, chopped 1 cup (200g) honey 1cup (200g) sugar extra cocoa powder for dusting powdered sugar for dusting   Instructions 1. Preheat the oven to 165°C 2. Line the bottom of a 22-23cm springform pan with baking paper. Spray the pan with nonstick spray and dust the inside, including the sides, with cocoa powder 3. In a large bowl, mix the cocoa powder, nuts, flour, candied fruits, cinnamon, ginger, black pepper, nutmeg and chilli 4. Melt the chocolate then stir it into the nut mixture 5. Heat the sugar and honey in a pan with a thermometer until the temperature reaches 115°C 6. Pour the hot honey syrup over the nut mixture and mix together well. Scrape combined ingredients into the prepared pan and smooth the top with a spatula 7. Bake the panforte for 35-40 minutes, …

Stained Glass Chocolate Recipe

Stained Glass Chocolate Recipe

Ingredients 380g dark or white chocolate (good quality) 100g candied orange, diced 12 red glace cherries, diced 75g pistachios, chopped 100g candied figs, diced Optional chilli powder or ginger powder pearl sugar   Instructions 1. Line a sandwich loaf tray with baking paper. 2. Melt the chocolate 3. If using chilli or ginger powder, mix it through 4. In the bottom of the tin spread half of the following ingredients: candied oranges, glace cherries, pistachios, candied figs and pearl sugar 5. Pour the chocolate on top. Spread the other half of the ingredients on top of the chocolate 6. Shake and tap the tin to make sure everything will set in the chocolate 7. Place in the fridge until cool 8. Remove from the tin and slice on an angle.