Sweet passion

Hazelnut biscuit
Buffalo ricotta cheese cream
Cilento white figs and chocolate filling
Walnut kernels

Hazelnut short pastry

butter g 15
sugar g 100
yolk g 50 
whole egg g 100
hazelnut flour g 100
white flour g 150
vanilla pod n. 1
Amalfi lemon reed n. 1
salt g 2

Whip the butter with sugar, combine salt, aromas, yolks and finally the flour. With a sac à poche fills a 24 cm diameter circle and put in the oven at 170°C for about 10 minutes.

 Buffalo ricotta cheese cream

buffalo ricotta cheese g 500
icing sugar g 200
walnut kernel q.b.

Whip the ricotta cheese with the icing sugar and add the kernels.

Chocolate figs filling

Cilento white fig g 450
fresh milk g 450
dark chocolate 70% g 70
gelatine g 15

Whisk the figs, boil the milk, add the chocolate and the gelatine previously soaked. Pour in a mould and freeze.


Place the biscuit in a circle and spread the buffalo ricotta cheese for 1 cm. Put the chocolate and figs filling. Cover with the ricotta cheese and freeze.
When the cake is completely frozen, spread the surface with the figs marmalade, then decorate with chocolate drops and walnut kernels.

Salvatore De Riso
Photo di Michele Pappalardo

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