Cassata per glass

PROCEEDINGS

I suggest you prepare Spain loaf for the Sicilian cassata the glass with one day in advance, and retain completely wrapped in cling film in a cool and dry place. So it will cut more easily.

If you can not prepare the Sicilian cassata the glass with at least one day in advance, I suggest you prepare the syrup: pour into a saucepan the mineral water and the sugar and bring to a boil. Boil for 5 minutes over high heat, then cool completely.

Cut into small cubes (brunoise) and in fillets peel and orange peel strips the pumpkin

Sift the ricotta through a sieve, a chinoise or even with the food mill, then add the powdered sugar and work with a spatula until the mixture is creamy, smooth and silky. Add the dark chocolate chips and chopped candied orange peel.

Cut in half the sponge and cut 16 disks the size of glass you have chosen for your Sicilian cassata.

Place at the bottom of each glass a pan of Spain, sprinkle with a little water and sugar syrup. Distribute part of cottage cheese loaf Spain (if you use a pastry bag able to pour the ricotta in an orderly and clean), then cover with a second diskette and add that too. Cover with the rest of the ricotta.

Work on marzipan with green food coloring until you get a color similar to that of photography (You can also use a natural pistachio marzipan, If you find it, but the color will be darker and less bright). Spread the marzipan with a rolling pin on the worktop sprinkled with powdered sugar until obtaining a thickness of 3-5 mm at the most, and cut out some disks the size of glass you have chosen.

Cover the last layer of ricotta with a marzipan, pressing gently so as not to leave empty. Garnish cassata the glass with a candied cherry, a strip pumpkin and candied orange peel and refrigerate for at least 12 hours before serving, so that the flavors of the glass can blend cassata. Bon appétit!