Risotto
37 min · 753 kcal · Italian
Zuccotto
The Florentine dome dessert: liqueur-soaked sponge wrapped around a ricotta and cream filling studded with chocolate, toasted nuts and candied peel, chilled until firm and turned out like a little pumpkin.
Instructions
- Toast 10 g of blanched almonds and 10 g of hazelnuts in a dry frying pan over medium heat for about 4 minutes, shaking often, until fragrant and lightly golden. Tip onto a board, rub the hazelnut skins off in a cloth, let them cool completely and chop coarsely.
- Line a 250 ml pudding basin or small round-bottomed bowl with cling film, leaving an overhang. Cut 60 g of pan di Spagna into 1 cm slices, then into wedges, and press them against the inside of the bowl points-down so they overlap with no gaps, saving enough to cover the top later.
- Stir 2 tbsp of Alchermes with 1 tbsp of water and brush about two thirds of it over the sponge lining until it is rosy and damp but not soaking; reserve the rest for the lid.
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904kcal
20gprotein
100gcarbs
44gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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