Chocolate ricotta panettone pudding

Chocolate ricotta panettone pudding


An Italian Christmas cake, panettone is a tall, cylindrical-shaped sweet bread taking into consideration raisins and citrus rind. This is one recipe worth incorporating into your Australian Christmas menu.

The ingredient of Chocolate ricotta panettone pudding

  1. 100g hazelnuts
  2. 1/2 (about 400g) panettone
  3. 60ml (1/2 cup) Cointreau liqueur
  4. 500g vivacious ricotta
  5. 1 x 250g ctn mascarpone
  6. 80g (1/2 cup) icing sugar mix
  7. 1 x 200g pkt good-quality dark chocolate, finely chopped
  8. 2 tablespoons finely grated orange rind
  9. Cocoa powder, to dust
  10. 1 x 200g pkt good-quality dark chocolate, finley chopped
  11. 250ml (1 cup) thickened cream

The instruction how to make Chocolate ricotta panettone pudding

  1. Preheat oven to 200u00b0C. Spread the hazelnuts over a baking tray. Bake in oven for 5 minutes or until toasted. Place hazelnuts in a clean tea towel and daub smooth to cut off surgically remove the skins. harshly roughly chop.
  2. Use a serrated knife to cut panettone lengthways into five 1.5cm-thick slices. Remove crusts. Arrange the 3 largest slices, overlapping slightly, approaching the side of a 2L (8-cup) capacity metal pudding basin. Place smallest piece of panettone in the base of pudding basin. Brush panettone in imitation of 2 tablespoons of Cointreau.
  3. Use an electric beater to prominence ricotta, mascarpone and icing sugar in a bowl until smooth. excite in hazelnuts, chocolate and orangey rind until combined. Spoon ricotta merger into the lined pudding basin, pressing firmly. Brush both sides of unshakable panettone slice later the unshakable Cointreau. Place approximately summit zenith of the pudding to enclose filling. Cover pudding basin considering plastic wrap and place in the fridge for 6 hours or overnight to chill.
  4. To make the chocolate sauce, place the chocolate in a medium heatproof bowl. Heat cream in a saucepan exceeding medium heat for 3-5 minutes or until with reference to boiling. Pour the cream exceeding the chocolate and set aside for 5 minutes to stand. mix up subsequent to a metal spoon until chocolate melts and incorporation combination is smooth.
  5. approach pudding onto a plate and dust considering cocoa powder. Cut into wedges and drizzle in imitation of chocolate sauce to serve.

Nutritions of Chocolate ricotta panettone pudding


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