Cassata cream dome

Name: Cassata cream dome
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 100 g Dark chocolate; 50 g Pistachio kernels; 250 g Sugar; 8 sheets Gelatine; 350 g Whipped cream; 400 g fat-reduced ricotta (25 % fat in dry matter); 300 g low-fat cream cheese (21 % fat in dry matter); 100 g candied fruit mix; 7-10 Tbsp chopped pistachio kernels and candied fruit

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

100 g Dark chocolate
50 g Pistachio kernels
250 g Sugar
8 sheets Gelatine
350 g Whipped cream
400 g fat-reduced ricotta (25 % fat in dry matter)
300 g low-fat cream cheese (21 % fat in dry matter)
100 g candied fruit mix
7-10 Tbsp chopped pistachio kernels and candied fruit

Directions

1
Roughly chop the chocolate and pistachios. Put 125 ml water and sugar in a pot, bring to the boil and simmer for about 5 minutes until syrupy. Remove from the heat and allow to cool slightly. Soak the gelatine in cold water, squeeze it out and dissolve in the hot syrup. Whip 250 g whipped cream until stiff. Whisk ricotta and cream cheese with the whisk of the hand mixer until smooth. Stir in cooled syrup. Fold in cream, fruit mix, pistachios and chocolate. Rinse a round bowl (1.75 litres; 20 cm Ø) with cold water. Add cream and smooth it down. Chill for at least 4 hours. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Loosen the cream at the edge of the bowl with a knife. Dip the bowl briefly in hot water and turn it over onto a plate. Pour cream onto the rim. Serve decorated with chopped pistachios and candied fruits
2
With 8 people:
3
4 hours waiting time