Recipes of Pizzuta - Sweet
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CassAncino - A sweet Sicilian Arancino
Composition
Sweet RICOTTA CHEESE with Candied Fruit
Ingredients
Rice 65% after cooking (Water, rice, salt, saffron;)
Condiment 22%: (RICOTTA CHEESE [cow MILK] 12%, granulated sugar, Candied Fruit [Cubes Macedonia: Fruits and vegetables, Glucose-Fructose Syrup, Sugar, ] 5%, cinnamon);
Batter and Breading 13% (WHEAT FLOUR GRAINS, water, salt, BREADCRUMBS [sicilian durum WHEAT SEMOLINA, water, SOURDOUGH, salt]).
Lemon ice cream and celery
Composition
lemon ice cream and celery, raspberry jam, n. 65 approximately, spoons pastry
Ingredients
850 g. Water - 450 g. Sugar - 60 g. Glucose syrup - 10 g. Neutral - 500 g. Lemon juice - 200 g. Chopped celery
Proceedings
Mix all ingredients and let stand at least two hours in the refrigerator. Stir.
Raspberry jam
200 g. Raspberry pulp - 125 g. Granulated sugar - 3 g. Pectin - 3 g. Gelatin sheets
Proceedings
Mix the raspberry pulp with 100 gr. sugar and bring to a boil. Add 25 gr. sugar with pectin and bring it to 102 degrees. Cool and then incorporate the gelatin fluid.
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Sicilian Cannoli
Ingredients waffles
Flour 250 g icing sugar - 30 grams Lard - 50 g Cocoa powder bitter - 5 gr salt - 1 teaspoon cinnamon - 1 teaspoon Caffe powder - 1 teaspoon - 1 medium eggs (weighing 50 grams shelled ) - white wine vinegar 30 ml - 30 ml dry Marsala
Stuffing
Ricotta 750 g - 300 g Sugar - Dark chocolate drops in 75 gr or candied
Gasket
Candied cherries 24 Powdered sugar
Brush
Egg 1 egg white
Fry
Lard or peanut oil 1 lt
Proceedings
Before starting to prepare the waffles (called "scorcie") Put the ricotta to drain in a colander placed in a bowl and store in the fridge. Put in a bowl the flour, salt, cinnamon, powdered coffee, cocoa and icing sugar sifted. Add the lard, the egg and then flush, vinegar mixed with marsala;
Prepare the cream for the topping: Take the ricotta drained well and place in a bowl where you add sugar. Gently stir the ingredients without insisting too much, then cover the bowl with plastic wrap and place in refrigerator for at least an hour. After the indicated time, you take a very fine sieve, place it over a bowl and with the help of a spatula crush the ricotta mixture and sugar down to pop it out; sieved in this way all the mixture
Take the dough for the waffles cannoli and pull it into a thin 2.1 mm. Take a pastry rings round with a diameter of 9 cm, and then obtained at least 24 silhouettes that allargherete with hands making them oval and then you will roll on the appropriate metal cylinders, taking care to brush the ends with egg white before stacking.
Heat lard (or oil) in a saucepan not too big until you get to 170-180 ° and then fry all the waffles, put them to lose the excess oil on a few sheets of paper towel and then let them cool completely before removing the metal cylinders.
Once cold, filled waffles with cream cheese that you will put in a pastry bag with a plain nozzle and wide. Complete the sweet guarnendolo half candied cherry placed on both ends.
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Fruit cake on a pastry
Composition
strawberry compote fresh mint and pine nuts - custard - lime mousse - n. 4 funds pastry
Strawberry compote fresh mint and pine nuts
100 g. Water - 250 g. Zucch. caster - 650 g. Strawberries - 12 g. Fresh mint - 60 g. Pine nuts - 25 g. lemon juice
proceedings
Bake at 140 ° c sugar with water, add sliced strawberries and fresh mint leaves, stir gently and cook for 10-15 minutes. Finally, add the pine nuts and lemon juice. Store in a glass jar of jam in the fridge or in a vacuum.
Custard / Confectioner's cream
900 g. Milk - 100 g. Cream 35 mg% - 250 g. Egg yolks - 250 g. Sugar - 80 g. Rice starch - 25 g. Cornstarch
proceedings
Boil the milk, cream. Apart mix egg yolks, sugar and the two starches. Combine the two mixtures and bring everything to a boil. Pour into a bowl covered with plastic wrap and break down into a positive.
Lime mousse
500 g. Lime puree - 38 g. Gelatin sheets - 875 g. Italian meringue - 875 g. whipped cream
Proceedings
Dissolve the gelatin in the microwave previously soaked in cold water and squeezed. Add one part of lemon puree, then add the remaining fruit pulp stirring vigorously. The compound should not exceed 15 ° C. Incorporate the Italian meringue very cold and finally the cream.
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Bavarian pepper
Composition
Bavarian pepper - orange pallet red - n. About 30, mignon pastry tartlets
Ingredients
500 g. Milk - 50 g. Yolks - 75 g. Sugar - 12 g. Gelatin sheets - 150 g. White chocolate - q.s. Black and white pepper - 900 g. Cream 35% m.g
Proceedings
Bake at 80 degrees milk with sugar and egg yolks, then add the gelatine previously soaked and the two types of pepper. Stir in white chocolate, allow to cool and finally fold in the cream gloss.
Palet orange red
500 g. Mashed oranges - 100 g. Sugar - 100 g. Glucose - 14 g. Gelatin sheets
Proceedings
Bring to 65 degrees puree with sugar, then add the gelatine.
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