pastry ricotta and chocolate flower
Desserts from Italy - Sicilia
Panettone filled with ricotta and chocolate with cinnamon and raspb...
Panettone filled with ricotta and chocolate with cinnamon and raspberry
translated by Italian with
# Natale2016 The Panettone Milanese tradition, enriched with a cream that has the scent of Sicilian pastry with ricotta as used to fill another sweet internationally renowned: Cannoli. This Panettone Stuffed with ricotta is made unique by the color and strong flavor of raspberries and typical Christmas scent of cinnamon. It 'a great alternative, easy to prepare, to look good at a dinner and not show up with the usual panettone or pandoro.
We prepare the cream cheese in a large bowl by mixing 1 kg of cottage cheese, 200 grams of powdered sugar, 350 grams of dark chocolate cut into small pieces and a sprinkling of cinnamon.
We taste the cream so as to adjust it by adding more sugar / dark chocolate or cinnamon according to our tastes.
Cut the bottom and the top of the cake, so as to obtain a base, a cap and a central cylinder.
We empty inside the central cylinder and pull out the inside, we do not chopped very small.
Spalmiamo the cream cheese on the basis of panettone, sprinkle with some raspberry and posizioniamo above the emptied cylinder.
We alternate a layer of cream cheese and raspberries and one layer of pieces of cake until it reaches the top of the cylinder.
Cover with hat as photos and we put in the refrigerator.
To cover the cake, in a double boiler melt the remaining 150 grams of dark chocolate and 40 grams of butter, which will give coverage to a shiny and smooth.
We transfer the melted chocolate with the butter in a small bowl and let cool mixing occasionally.
We cover the cake with melted chocolate, helping with a spatula for sweets or with a knife and decorate with icing sugar, raspberries and cinnamon sticks to taste.
We store the cake in the fridge until it's time to serve our guests. Enjoy your meal and Merry Christmas to all!