Bee sting with ricotta-pomegranate cream

Name: Bee sting with ricotta-pomegranate cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 225 g Butter; 150 ml Milk; 1 cube (42 g) Yeast; 450 g Flour; 1 pinch Salt; 400 g Sugar; 1 egg (size M); 1 Pomegranate; 50 ml Grenadine syrup; 1 TEASPOON Cornstarch; 5 TABLESPOONS + 500 g whipped cream; 2 TABLESPOONS Honey; 100 g sliced almonds; 100 g sliced hazelnuts; 8 sheets Gelatine; 750 g Ricotta; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

225 g Butter
150 ml Milk
1 cube (42 g) Yeast
450 g Flour
1 pinch Salt
400 g Sugar
1 egg (size M)
1 Pomegranate
50 ml Grenadine syrup
1 TEASPOON Cornstarch
5 TABLESPOONS + 500 g whipped cream
2 TABLESPOONS Honey
100 g sliced almonds
100 g sliced hazelnuts
8 sheets Gelatine
750 g Ricotta
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Melt 75 g butter. Add milk, warm up lukewarm. Dissolve yeast in it
2
Mix flour, salt and 75 g sugar in a bowl, press a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes. Add the egg and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.
3
Halve the pomegranate and knock out the seeds. Mix starch with 1 tablespoon of water. Boil up grenadine syrup and seeds in a small pot. Take the pot from the stove, stir in the starch. Let simmer for about 1 minute while stirring.
4
Pour into a bowl, cover with foil and allow to cool.
5
Bring 5 tablespoons of cream, 150 g butter, 150 g sugar and honey to the boil and simmer at medium heat for about 10 minutes. Stir in almonds and hazelnuts and remove from heat. Let cool off.
6
Grease the fat pan of the oven and dust with flour. Roll out the dough on a floured work surface in the size of the fat pan, line the fat pan with it. Cover and leave to rise in a warm place for about 15 minutes.
7
Carefully spread the almond-nut mixture on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove and let cool off.
8
Soak gelatine in cold water. Mix ricotta and 175 g sugar. Squeeze the gelatine, dissolve and mix with 5 tablespoons of ricotta. Stir into the remaining ricotta. Whip 500 g cream until stiff. When the ricotta begins to set, fold in the cream.
9
Stir in the pomegranate mixture in streaks.
10
Halve the bee sting, remove the halves from the sheet, place each half on a plate and cut in half horizontally. Spread the cream on the lower plates, place the tops on top. Chill for at least 2 hours.
11
Cut each cut into approx. 15 strips (each approx. 4 x 11 cm) and arrange.