Italian Cheese Trio With Panforte Recipes

PANFORTE

Steps:

• Heat oven to 150C/130C fan/gas 2. Grease and line the base of a 20cm springform cake tin with edible rice paper or baking parchment. Tip the nuts, candied peel and dried fruit into a bowl. Sift over the flour and spices, and mix together.
• Heat the honey, sugar and wine in a medium saucepan over a medium heat. Bubble for 3-4 mins until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix. Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 mins until the surface is still soft but not sticky - it will firm up as it cools.
• Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.

ITALIAN CHEESE TRIO WITH PANFORTE

Steps:

• Preheat the oven to 350°. Toast the hazelnuts and almonds on a rimmed baking sheet until fragrant and lightly colored inside, about 15 minutes. Let cool, then chop coarsely. Reduce oven temp to 300°.
• Butter the bottom and sides of an 8-in tart pan with a removable bottom.
• In a large bowl, stir together the flour, cocoa, fennel seed, cinnamon, cloves, and orange zest. Add the nuts and figs and stir to coat.
• In a small saucepan, heat the sugar and honey over low heat, stirring until the sugar dissolves. Raise the heat to medium and cook, without stirring, until the mixture reaches 245° on a candy thermometer, 2-3 minutes. Immediately pour over the nut mixture. Working quickly, stir until the dry ingredients are coated; the mixture will be stiff. Transfer to the prepared pan, spreading it evenly with a wooden spoon dipped in cold water. Bake for 40 minutes. The mixture will still be tacky to the touch. Cool the panforte completely on a rack, then remove from the pan. Slice into 16 thin wedges. Pass the cheeses and panforte separately.

PANFORTE

Steps:

• Position a rack in the center of the oven, and preheat the oven to 325 degrees F (300 degrees F if using a convection oven). Generously grease the sides of an 8-inch square baking pan (preferably with Pam). Line the bottom with 1 piece of rice paper.
• In a medium bowl, sift together the flour, cocoa, cinnamon, allspice, cloves, and ginger.
• In a large saucepan, combine the sugar and honey. Cook, stirring occasionally, over medium heat until the mixture begins to boil. Once the mixture is boiling, stop stirring and let cook until a candy thermometer registers 238 degrees F to 240 degrees F.
• Slide the pan from the heat and add the flour mixture, hazelnuts, almonds, and apricots. Stir until well blended.
• Working quickly, scrape the mixture into the prepared pan and spread it into an even layer. Top with the remaining piece of rice paper. Using an offset spatula, press firmly on the paper to make an even layer.
• Bake for 28 to 30 minutes (21 to 22 minutes if using a convection oven), until the filling is bubbling slightly on the edges. It will still look soft and very wet, but it will set up as it cools. Transfer the baking pan to a wire rack and let cool completely (overnight is best).
• To serve, run a knife around the edge of the pan and invert onto a cutting board. Using a large knife, cut the panforte into 3 strips and cut each strip into 12 equal pieces. Store in an airtight container for up to 1 week.

PANFORTE

Steps:

• Preheat oven to 300°F.
• Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well and dust with cocoa powder, knocking out excess.
• Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit.
• Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes.
• Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.
• Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into small pieces.

ITALIAN CHOCOLATE AND NUT CAKE (PANFORTE)

Steps:

• Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
• Use a fork to beat the egg whites in a large bowl for 2 minutes. Add in the peel, ground almonds, the nuts, icing sugar and Amaretto. Mix well, then very gently fold in the melted chocolate.
• Line a circular flan dish measuring about 18cm across and 3sm deep with clingfilm. Pour in the mixture and set aside for 2 hours.
• To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water
• Melt the icing sugar and 2 tablespoons of water in a small saucepan over a low heat. Stir to check the sugar has melted, then add the chocolate to make a syrup.
• Turn out the cake onto a plate and peel off the clingfilm. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened.
• Serve in slices, dusted with icing sugar, with a cup of your favourite tea.