FILLING
750gr Ricotta
500gr Cream Cheese
4 eggs
1 1/2 cups sugar
Rind of 1 lemon and it’s juice
Vanilla
1 1/2 tablespoons cornflour
1/4 cup cream (or milk)
Cook on 170c for 50 -60 minutes. Suits a large cheesecake tin
BASE
250 gr of any biscuit you have
125gr melted butter
CARAMALISED PEAR TOPPING
4 pears peeled and diced
Half cup sugar - cooked until water evaporate and pears brown
Head to instagram to watch method here
2 cups of cream
1 cup of milk
1/4 cup sugar
grated orange zest (1/2 orange)
Whisk 2 egg yolks and 3 whole eggs
1/4 cup sugar
Drop of vanilla essence (or a pod or a vanillina satchel)
Poor the hot cream mixture into the egg mixture and stir.
Strain the mixture and then pop into small bowls in a tray lined with some water in the over on 170c for half and hour
Squeeze the juice of the orange you used in a pan with a few tablespoons of sugar and a dash of tripple sec and boil until it thickens a bit then put it on top of the cooked creme caramel once cooled.
Watch the video reel here https://www.instagram.com/p/Cwo-KEYvbRZ/
PETRALI - DOLCI NATALIZI - Italian Christmas Sweets
Ingredients
250gr 00 Flour
75gr Sugar
75gr Lard
3 egg yolks
1 x satchel vanilla
pinch of salt
zest of a lemon
(a little bit of water if too crumbly)
175gr dried figs (ground)
75gr toasted almonds (ground)
150gr walnuts (ground)
1/4 cup vin cotto
Squeeze of honey
Teaspoon of cocoa powder
Teaspoon cinamon
Rind of an orange (or a lemon if you don’t have an orange)
NB mixture should be firm and easy to roll into balls to use for filling. Pastry should rest for half hour in fridge.
WATCH THE METHOD HERE. Cook on around 180c until golden
