DIY意大利雜果餅

意大利雜果餅

材料

(9吋圓形蛋糕)

餅底

牛油曲奇 220克

榛子 55克

去皮杏仁 55克

無鹽牛油 (溶化及雪過) 10湯匙

櫻桃甜酒 60毫升

餡料

Ricotta芝士 900克

魚膠粉 1茶匙

糖粉 125克

雲呢拿油 1茶匙

淡忌廉 (打至企身) 60毫升

裝飾

黃梅果占 1/2杯

鮮雜莓 適量

做法

1. 餅底: 將牛油曲奇、榛子和杏仁加入攪拌機中，攪至混合，注入碗中，再加入牛油及甜酒與曲右混合。
2. 預備個9吋闊的焗模，加上相周大小的牛油紙，將曲奇加入按壓成餅底，雪約1小時至硬身。
3. 餡料:Ricotta芝士打至軟身。煲熱1/3杯熱水，加入糖及雲呢拿油，煮至5分鐘離火，加入魚膠粉拌勻。將魚膠糖水加入Ricotta芝士中攪至勻。
4. Ricotta芝士雪30分鐘至凝固。將打勻的忌廉輕手拌入Ricotta芝士後注入已有餅祗的焗模中，雪6小時。
5. 食時先加上雜莓裝飾，雜莓面塗上已溶化的黃梅果占，才將餅從模中取出。

TIPS: 魚膠糖水要待至微暖才加入ricotta芝士中，若太熱會令芝士溶之影響蛋糕出來的效果。

Ricotta Bavarese with Fresh Fruits

Ingredients:

(9-inch round cake)

Butter cookies 220g

Hazelnut 55g

Blanched almond 55

Unsalted butter (melted & cooled) 10tbsps

Maraschino liqeur 60ml

For the Bavarese

Fresh ricotta 900g

Gelatin power 1tsp

Caster sugar125

Vanilla essence 1tsp

Whipping cream (whisked ) 60ml

For Garnish

Apricot jelly 1/2cup

Fresh fruits Some

Steps:

1. Make the cookies base: In a food processor grind the cookies, hazelnuts and almonds until a fine mixture forms. Transfer to a bowl, thoroughly fold in the butter and Maraschino.
2. Line a 9 cake pan with parchment paper. Spread the cookie base over the bottom and sides of the pan, and refrigerate until firm, about 1 hour.
3. Make the bavarese: Beat the ricotta in a bowl until smooth. Bring 1/3 cup water to a boll, add sugar and vanilla essence. Cook for 5 minutes and remove the mixture from heat. Add the gelatin powder to the warm sugar syrup, stir well. Add the gelatin mixture to the ricotta and combine well.
4. let the ricotta mixture cool until begins to set, about 30minutes. Gently fold in the whipped cream  and pour the mixture over the cookies base in the cake pan. Refrigerate for 6 hours.
5. To serve: Unmold the cake, garnish with fresh fruits. Warm the apricot jelly in a small pot; brush it over the fruits.