Cassata Siciliana with Fig & Chocolate Pancake
Serves 4
Prep Time 720 mins
Cooking 0 mins
Level high
Ingredients
- 200g Mixed Candied Peel
- 120g Caster Sugar
- 200g Chocolate Chips
- 2, tsp Ground Cinnamon
- 500g Hanini Irkotta
- 250g Green Marzipan
- 1, ready made Sponge Cake
- 2 Gelatin Leafs
- 3, tbsp Chocolate Spread
Mix the candied peel, Hanini ricotta, sugar, chocolate chip, cinnamon in a bowl mix well. Place the gelatin leaves in water, until they start to dissolve, place them in the ricotta mixture and mix thoroughly. In a ring, place a first layer of sponge, place the ricotta mixture fill up 3cm height and finish off another layer of sponge. Place in fridge for at least 12 hours. Roll out the pancake, spread the chocolate and place the chopped figs. Roll out like a Swiss roll, and refrigerate for 2 hours. Take out the ring with ricotta, remove the ring and roll out the marzipan thinly, cut into circles to cover the top of the cassata, slice the pancake into 3 sections. Place the cassata on the side of the plate, on the other side place the pancake on top of each other and drizzle odd with some chocolate sauce. Garnish with dried apples, and dried fig shavings.
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