Pistachio and Ricotta Cake—For my birthday, I wanted to make myself a cake that reminds me a lot of the colors and flavors of my land, Sicily.

I chose as ingredients: pistachio, the emblem of Sicily, the only Italian region to produce it, with its unique emerald green and fragrant; ricotta, one of the best agri-food products in Sicily; orange, a symbol of the sun; and cocoa cookies, which represent the lava of Etna, the highest volcano in Europe that dominates all of Sicily with its majestic and spectacular eruptions.

Pistachio and Ricotta Cake

A pistachio mirror that contains a very soft pistachio mousse and a delicious ricotta cream laid on a crisp black bed of cocoa cookies.
Maurizio Santin (Italian Chef) inspired me with the Pistachio cake, varying the recipe and inserting other recipes from famous Italian Chefs like Loris Oss Emer.

Pistachio and Ricotta Cake

Pistachio and Ricotta Cake

Prep Time 40 mins Rest Time 12 hrs Total Time 12 hrs 40 mins Difficulty: Advanced Best Season: Suitable throughout the year

Description

A pistachio mirror that contains a very soft pistachio mousse and a delicious ricotta cream laid on a crisp black bed of cocoa cookies.

Ingredients

Cooking Mode Disabled

Crust

Ricotta Cream

Pistachio Mousse

Pistachio Glaze

Instructions

Crust

  1. Combine cocoa cookie crumbs with sugar and butter, press onto the bottom of a 24cm (9 inches) springform pan, and store in the fridge.

Ricotta Cream

    • Sift the ricotta and add the sieved sugar.
    • Combine with whipped cream to obtain a soft and silky cream.
    • Pour the ricotta cream on the crust and place it into the fridge.

Pistachio Mousse

    • Beat egg yolks with sugar for 10 minutes until creamy.
    • In the meantime, let the gelatine rehydrate in the cold water.
    • After it has completely soaked, squeeze it with your hands and make it completely dissolve in a cup with a little bit of warm milk.
    • Slowly drip the milk-gelatine mix into the egg cream.
    • Add the pistachio cream while continuing to mix it with a whisk.
    • Whip the cream and the egg whites separately and add them to the pistachio cream; stir gently from the bottom to the top.
    • Spread the pistachio mousse over the ricotta cream and put it in the freezer.

Pistachio Glaze

    • Soak the gelatine sheets in icy water.
    • Melt the white chocolate at 45°C (113°F).
    • Put water, sugar, and glucose in a saucepan and heat up to 103°C(217.4°F).
    • Please remove it from the heat, add the condensed milk and the hydrated squeezed gelatin, ensure it is completely melted, and then the whipping cream.
    • Pour over the melted white chocolate with the pistachio cream and emulsify everything with an immersion mixer, avoiding incorporating air bubbles and filtering.
    • Leave it to rest in the fridge for 10-12 hours.
     

Assembling

    • Warm up the glaze to 35°C (95°F).
     
    • Remove the frozen cake from the springform pan.
    • Glaze the cake, allow it to cool, and decorate with sweetened dried orange slices.
    • Wait for the cake to thaw in the fridge before tasting it.
Keywords: pistachio and ricotta cake

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