ZUCCOTTO
For this classic Tuscan dessert, we cover the dome -- sponge cake filled with whipped cream, fresh raspberries, toasted hazelnuts, and bits of toffee -- with chocolate ganache, and then creme anglaise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
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.
ZUCCOTTO
Provided by Giada De Laurentiis
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
ZUCCOTTO
Provided by Jonathan Reynolds
Categories dessert
Time 6h15m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 131 milligrams, Sugar 22 grams, TransFat 0 grams
CHERRY, CHOCOLATE, AND PISTACHIO ZUCCOTTO
Leftover panettone can be put to great use! Here is my recipe for cherry, chocolate, and pistachio 'zuccotto'. Using ricotta, vin santo, and candied fruits, this is sure to deliver an authentic Italian experience, and even better, there is no cooking involved!
Provided by NazarBlue
Categories Bread Yeast Bread Recipes
Time 8h31m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 506 calories, Carbohydrate 56.1 g, Cholesterol 48.2 mg, Fat 25.9 g, Fiber 3.4 g, Protein 10.2 g, SaturatedFat 9.9 g, Sodium 214.6 mg, Sugar 30.3 g
More about "zuccotto alla ricotta recipes"
'ZUCCOTTO DE PANETTONE', PANETTONE AND RICOTTA …
From hellomagazine.com
ZUCCOTTO - LA GAZZETTA ITALIANA
From lagazzettaitaliana.com
ZUCCOTTO CAKE, THE AUTHENTIC FLORENTINE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (13)Total Time 1 hr 30 minsCategory Dessert RecipesCalories 398 per serving
ZUCCOTTO RECIPE BY EDITORS OF PHAIDON PRESS - FOOD NEWS
From foodnewsnews.com
ZUCCOTTO DESSERT FROM TUSCANY - DELICIOUS ITALY
From deliciousitaly.com
ZUCCOTTO AL GELATO (WITH ICE CREAM) RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
RECIPES FOR ZUCCOTTO CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CSR SUGAR - SILVIA COLLOCA'S RICOTTA ZUCCOTTO - FACEBOOK WATCH
From facebook.com
ZUCCOTTO: ITALIAN PANETTONE AND RICOTTA CAKE - MONDOMULIA
From mondomulia.com
RICOTTA ZUCCOTTO | CSR SUGAR
From csrsugar.com.au
RICOTTA ZUCCOTTO | PANETTONE DESSERT RECIPES | SBS FOOD
From sbs.com.au
RICOTTA ZUCCOTTO - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
ZUCCOTTO - RECIPE - STEFANO FAITA
From stefanofaita.com
DE MEDICI FAMILY, CATERINA AND ZUCCOTTO DESSERT | CHEF VARY
From chefvary.com
SWEET ITALIAN ZUCCOTTO DESSERT VIDEO - JAMIE OLIVER
From jamieoliver.com
ZUCCOTTO ALLA RICOTTA RECIPE - COOKING INDEX
From cookingindex.com
LIMONCELLO ZUCCOTTO- ZUCCOTTO AL LIMONCELLO - COOKING WITH NONNA
From cookingwithnonna.com
ZUCCOTTO CAKE WITH THREE DIFFERENT RICOTTA FILLINGS - A COZY KITCHEN
From acozykitchen.com
ZUCCOTTO DI RICOTTA - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
DOUBLE LAYERED PANETTONE AND RICOTTA PUDDING (ZUCCOTTO …
From twogreedyitalians.com
ZUCCOTTO ALLA RICOTTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ZUCCOTTO: A CREAMY ITALIAN DESSERT CAKE - CHRISTINA'S CUCINA
From christinascucina.com
EASY ZUCCOTTO RECIPE - CIA COOK ITALIAN ABROAD
From blog.giallozafferano.com
ZUCCOTTO – PANETTONE AND RICOTTA PUDDING - ITALY ON MY MIND
From italyonmymind.com.au
ZUCCOTTO CAKE RECIPE - THE ITALIAN DESSERT YOU NEVER TASTED
From nonnabox.com
TUSCAN ZUCCOTTO — IL GLOBO
From ilglobo.com
RACHEL RODDY’S RECIPE FOR ZUCCOTTO - THE GUARDIAN
From theguardian.com
ZUCCOTTO WITH RICOTTA AND STRAWBERRIES - RECIPE
From cooking-better.com
ZUCCOTTO DI PANDORO (CHRISTMAS SPONGE CAKE DESSERT) - ITALIAN …
From giallozafferano.com
RICOTTA ZUCCOTTO | SBS FOOD - YOUTUBE
From youtube.com
ZUCCOTTO ALLA RICOTTA | DOLCI SENZA COTTURA, RICETTE, RICETTE DOLCI
From pinterest.ca
ZUCCOTTO ALLA RICOTTA FROM GREAT ITALIAN DESSERTS BY NICK MALGIERI
From app.ckbk.com
[VIDEO RECIPE] PANDORO ZUCCOTTO - TRADITIONAL ITALIAN RECIPE
From pinterest.ca
ZUCCOTTO ALLA MANIERA DI CINZIA | FATTORIA LA VIALLA
From lavialla.com
WHAT IS ZUCCOTTO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THE BEST PANETTONE ZUCCOTTO RECIPE - ITALIAN FOOD FAST
From italianfoodfast.com
ZUCCOTTO FIORENTINO: CHOCOLATE ALMOND CREAM CAKE
From deliciousbydesign.net
ZUCCOTTO ALLA RICOTTA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love