![]() Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Drizzle some of the Vin Santo onto the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.ĭrain the cherries, and thinly slice the glacé clementines. ![]() Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. You’ll have some panettone left over, so keep this for another day. Use a serrated knife to slice four ¾-inch (2 cm) thick rounds off your panettone, then cut them in half. Line a 4-quart (2 litre) pudding bowl with three layers of plastic wrap. Feel free to make it the day before and store in the fridge until ready to serve.Get the ice cream out of the freezer so it can soften a little while you get things ready. The cheesecake will have a softer middle if served on the same day it’s made. Stand until set or refrigerated for 30 minutes.įOOD TEAM TIP : You can use other glace fruit if you’d prefer. Spread ganache on top of cake and decorate with clementines. PLACE cheesecake on a plate or cake stand. Stand for 15 minutes or until ganache is spreadable. ![]() Cool in the oven with the door ajar.īRING cream almost to the boil in a pot. Pour ricotta cheesecake layer over chocolate layer.īAKE for 1 hour 5 minutes or until slightly wobbly in the centre. Stir in ground almonds, sifted flour and cocoa, and melted chocolate. Beat in eggs, one at a time, until just combined. Cool for 10 minutes.īEAT butter and sugar together in a bowl with an electric mixer for 5 minutes or until pale and fluffy. STIR chocolate in a heatproof bowl over a simmering pot of water ( not letting the bowl touch the water) until smooth. Grease a 25cm springform pan and line the sides with baking paper. ![]()
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