Raspberry Zucotto Recipes

ZUCCOTTO

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
• In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
• Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
• Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
• Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.

CHERRY, CHOCOLATE, AND PISTACHIO ZUCCOTTO

Steps:

• Line a large bowl with plastic wrap to make a mold.
• Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
• Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
• Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
• Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.

ZUCCOTTO

Steps:

• Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
• Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
• In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
• Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
• Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

RASPBERRY MOJITO

Steps:

• Divide the raspberries, lime and sugar between two tall glasses and muddle by gently crushing with a muddler or the end of a bar spoon. The fruits should start to release their juices, which will mix with the sugar.
• Put half the mint leaves in the palm of one of your hands, then clap the other hand on top of the leaves - this bruises them just enough to release their flavour. Drop the bruised mint leaves into one of the glasses, then repeat with the remaining mint, dropping it into the second glass.
• Add a handful of ice to each glass, followed by the rum. Stir, then top up with sparkling water. Stir briefly until just combined, then serve.

RASPBERRY MOJITO RECIPE BY TASTY

Steps:

• Throw the lime wedges, raspberries, mint, and sugar into a glass and then, using a muddler or wooden spoon, press down on the ingredients to mush them all together and get all of the juice out of the lime wedges.
• Add ice and pour in rum (you can just eyeball the amount, if you don't have something handy to measure) and then top the glass off with club soda.
• If you want it a little more or less sweet, you can always add slightly more or slightly less sugar. It's also delicious with less rum, or no rum at all.
• Stir well and top with fresh mint.
• Enjoy!

ZUCCOTTO

Steps:

• Spray a 1 1/2-quart bowl lightly with vegetable spray. Line bottom and sides with cake, ensuring a tight fit to completely encase the filling. Sprinkle with liqueur and set aside.
• Whip cream until it holds soft peaks. Separately, beat ricotta and sugar until smooth, about 3 minutes. Fold together whipped cream and ricotta. Fold in half the nuts and candied fruit. Pour half the mixture over the cake. Make a well in the center large enough to hold the remaining cream mixture.
• Thoroughly blend remaining cream mixture with chocolate and cocoa powder, then spoon mixture into the well left in Step 2. Sprinkle remaining nuts on top, cover lightly with plastic wrap and freeze until very firm, at least 6 hours.
• Fifteen minutes before serving, remove from freezer and invert onto a plate. Slice and serve.

RASPBERRY ZUCOTTO

Steps:

• Combine the raspberries with the sugar in a bowl and set aside for a couple of hours, then drain off and discard any liquid.
• Mix the brandy and other liqueur, set aside 2 tablespoons of this mixture and sprinkle the remainder over the raspberries.
• Line a bowl of about 1.5 litre capacity with cling film. Cut the cake into long thin triangles and use to line the bowl, overlapping neatly and leaving no holes. Sprinkle generously with some of the reserved alcohol mixture.
• Whisk the cream until it holds its shape. Stir in the ricotta, then gently fold in the raspberries and chocolate.
• Fill the sponge-lined bowl with the raspberry cream mixture.
• Once the bowl is filled, cover with more pieces cake, and sprinkle over the last of the alcohol.
• Cover with cling film and chill in the fridge for at least 12 hours.
• Just before serving, take the zucotto out of the fridge, unmould and peel off the cling film.
• Cut into wedges. Dust with icing sugar and extra raspberries and serve.