Candied Fruit and Ricotta Gelatin
Ingredients
- Ingredients
- 125 grams mixed candied Fruit (finely diced)
- 4 centiliters Orange liqueur
- 30 grams Shelled pistachio
- 30 grams Pine nuts
- 30 grams peeled almonds
- 50 grams Dark chocolate
- 200 grams sugar
- 2 packets Vanilla sugar
- 4 sheets white gelatin
- 750 grams Ricotta cheese
- 250 milliliters Whipped cream
- candied Fruit (for garnish)
Preparation steps
Baste candied fruit in orange liqueur and let soak. Coarsely chop pistachios, pine nuts, almonds and chocolate. Combine sugar, vanilla sugar and 7 tablespoons water in saucepan and boil until syrupy.
Soak gelatin in cold water.
Mix ricotta mix with sugar syrup. Dissolve dripping wet gelatin in small saucepan over low heat. Stir 3 tablespoons of ricotta into gelatin then mix well with remaining ricotta. Thoroughly stir candied fruit with soaking liqueur, chopped nuts and chocolate into ricotta gelatin.
Rinse 1.5 liters (approximately 6 1/3 cups) bowl with cold water. Pour ricotta gelatin into bowl, smooth surface, cover with plastic wrap and leave in refrigerator to set for about 3 hours.
Beat heavy cream until stiff. Use piping bag with star tip to pipe cream onto gelatin and serve garnished with candied fruit.
