Orange and Ricotta Pastiera Dessert Recipe (2024)

1

Begin by preparing the wheat grain for the pastiera base. Place the wheat in a large pan and cover with the milk and water. Stir together then cook over a medium-low heat for 4 hours – if it becomes too dry, top up with equal amounts of milk and water

2

Meanwhile, make the biscuit dough. Place the butter and icing sugar in the bowl of a food processor and blend until fully combined. While continuing to blend, pour the egg yolks down the funnel to create a smooth mixture

3

Sift in the flour and process briefly to bring together as a smooth dough. Wrap the dough in cling film then leave to rest in the fridge for at least 2 hours

4

The orange custard can also be made during this time. Mix together the cream and milk in a pan and place over a medium heat. Bring to the boil then add the orange zest and essence

5

Whisk the egg yolks with the trimoline in a bowl then add to the pan and bring the custard up to 84°C, stirring continuously. Strain the custard through a sieve into a clean bowl, cover with cling film and cool. Reserve in the fridge until ready to serve

6

Once the biscuit dough has chilled, preheat the oven to 160°C/gas mark 3

7

Roll out the dough to 1cm thick. Stamp out round biscuits using a 6cm cutter and place on a baking tray lined with baking paper. Bake for 15 minutes or until lightly golden and crisp, then cool on a wire rack until needed

8

Increase the oven temperature to 180°C/gas mark 4

9

Once the wheat has cooked, turn off the heat and allow to cool. Whisk together the eggs and sugar in a large bowl then stir through the ricotta and cooled wheat until fully combined

10

Spread the mixture out thickly on a silicone baking mat or tray lined with baking paper, and bake in the preheated oven for 10 minutes

11

Allow to cool completely then stamp out rounds with a 6cm cutter. Reserve in the fridge until required

12

To make the ricotta bavarois, pass the ricotta first through a sieve into a small pan. Place over a very gentle heat and warm through to just 25°C so it is smooth and soft

13

Transfer the ricotta to a food processor, add the sugar and blend together before mixing in the egg whites and candied fruits. Meanwhile, soak the gelatine in a small bowl of water to soften

14

Whip 40ml of the whipping cream in a bowl until soft. Take the remaining 10ml of cream and add to a small pan with the softened gelatine. Bring up to 40°C, stirring to melt the gelatine

15

Add both to the ricotta mixture and gently combine to create a smooth cream. Pour into 6cm hemisphere moulds, filling each mould to 2/3 capacity. Top the cream with the reserved pastiera bases – these should fit snugly in the tops of the moulds

16

Transfer the moulds carefully to the freezer to chill and set for at least 2 hours

17

An hour before serving, prepare the golden glaze. Combine all of the ingredients in a pan and place over a very gentle heat. Warm through to just 25°C

18

Unmould the frozen hemispheres on to a wire rack. Pour the glaze over each dome to coat fully. Allow the excess to drip off then transfer to the fridge for an hour to defrost

19

To serve, place a round of biscuit into each serving dish. Pour over the chilled orange custard to cover then gently place a golden dome on top. Sprinkle with a little extra edible gold dust to garnish