Heat the remaining 2 tablespoons of cream in a bowl in the microwave or in a small saucepan over medium heat until it simmers. Using a 9-inch cake pan as a guide, draw a circle in pencil on each piece of parchment paper, then turn over the parchment paper so that the writing can be seen through the paper. The first pastry chef from the South of Italy to be admitted into the prestigious Academy of Italian Master Pastry Chefs, Salvatore has a curriculum vitae that is an impressive list of medals, accolades, and record breaking achievements. In the meantime, prepare the pears and mix them with the sugar and lemon juice. 616 0 obj <> endobj your own Pins on Pinterest Beat the egg whites with the salt at medium speed in a stand mixer fitted with the whisk attachment until they form soft peaks. Like that Flourless Carrot Cake from last week. Combine the hazelnuts and confectioners’ sugar in a food processor and process until the nuts are the texture of medium-fine cornmeal, scraping down the bowl as needed. Put the mixture into a large piping bag with a 1-2cm nozzle, and in two shallow 26cm diameter cake tins (lined with a disk of baking parchment), pipe the outline for 2 x 26cm circles, then fill in the centre with ever decreasing circles of cake mixture. Line two baking sheets with parchment paper. Of course. In a separate bowl, mix the ricotta with the sugar, vanilla, and cinnamon and keep in fridge. Wine, cheesecake & chocolate is our kind of threesome. Ricotta and Pear Cheesecake with Hazelnuts. Chef Gino D’Acampo returned to ITV for more Italian adventures last night (Thursday, November 21st) with his new season of Gino’s Italian Escape. PEAR AND AMARETTO CHEESECAKE Simple and delicious, this cheesecake requires neither gelatine nor baking. It’s beautiful, I’ll take a nice big slice! Add rum extract and almond flour; continue to mix until smooth and thoroughly combined. Make the crust: Pulse the gingersnaps in a food processor until finely ground. 350g eggs (weight with shell) 200g caster sugar275g ground hazelnuts100g plain flour, sievedFinely grated zest of 1 lemon75g melted butter, 300ml water200g caster sugar3 tbsp rum3 tbsp pear brandy (eau de vie de poire), 500g ricotta (preferably half sheep’s milk and half cows’ milk) 125ml whipping cream, lightly whipped225g caster sugar Pear filling350g ripe Williams pears 100g caster sugar1 1/2 tbsp pear brandy (eau de vie de poire)10g sheet gelatine. And lots o’ sugar. It features 3 pears, peeled and halved that are placed on top of a thick batter flavoured with ground almonds. 3 Cheese Baked Pasta with Zucchini and Bechamel, Segment with Bernie and Sid on WABC 770 Radio. Check, Please! This cheesecake torte looks absolutely incredible!! Use of these names, logos, and brands does not imply endorsement unless specified. Stir over high heat until the fruit is translucent, 8 to 10 minutes. Press the ricotta through an ultrafine mesh strainer or splatter screen into a large bowl. I love everything about this! Discover (and save!) Yes, I’d been making it in pie plates. Slide the layers onto a wire rack to cool completely. Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Get it free when you sign up for our newsletter! Copyright 2007-19 www.CookingWithNonna.com - All Rights Reserved. You see, as I was trying to think of different ways to use some of this almond meal, I thought, let me first dump it in my mixer’s bowl and then I’ll figure it out. Share on Facebook. This cheesecake is plain amazing. Every other version of this same recipe online uses half the amount of butter given here. WHen baking, an enormous amount of grease leaks out. FOLLOW us on Instagram: http://taste.md/1OaAv4P In the year 2000, he had the honor of meeting Pope John Paul II during the Jubilee. . Add in the eggs one at a time until fully incorporated. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Use a large spatula to fold the whipped cream into the ricotta mixture; set aside. Stir until the gelatine has completely dissolved. 650 0 obj <>/Filter/FlateDecode/ID[<3B23E5F85A33CA4CA0184EAFF2EB03E3><25F84815F8ED2A48A24C2C2E65F11C6C>]/Index[616 62]/Info 615 0 R/Length 146/Prev 436504/Root 617 0 R/Size 678/Type/XRef/W[1 3 1]>>stream The Ricotta and Pears Cake (Torta Ricotta e Pere) is a cold cake whose original recipe dates back to the skilled hands of the Italian Pastry chef Sal De Riso, who made this dessert almost an emblem of the beautiful Amalfi Coast, where he was from.