Fonterra Food Services
Christmas Ricotta Zuccotto
Ingredients
375g panettone or sponge cake, cut into 1.5 cm slices
1 1/2 tblsp orange liqueur (e.g. Grand Marnier)
750g Perfect Italiano Ricotta
50g caster sugar
1/4 tspn mixed spice
1 orange rind, finely grated
100ml thickened cream, whipped
80g chopped glace pineapple
70g chopped apricots
70g chopped glace cherries
100g grated dark chocolate
60g toasted flaked almonds
toasted flaked almonds, extra, for serving
Chocolate Sauce:
200ml Anchor Cooking Cream
100g dark chocolate, chopped
Perfect Italiano RicottaAnchor Culinary Cream
Method
Line a 2 litre capacity pudding basin with plastic cling wrap. Fill with with two thirds panettone slices and moisten with half the orange liqueur.
Combine Perfect Italiano Ricotta, caster sugar, mixed spice and orange rind until smooth. Fold in cream, glace fruit, grated chocolate and almonds. Pour over panettone.
Top with remaining panettone slices and moisten with remaining orange liqueur. Cover with plastic wrap and refrigerate overnight.
To make chocolate sauce:
Bring Anchor Cooking Cream to a gentle simmer, remove from heat and stir in chocolate until melted.
To serve:
Remove zuccotto from mould onto a serving platter, pour warm chocolate sauce over and sprinkle with flaked almonds.

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