Our latest seasonal recipe is a light-as -air baked Torta di Ricotta from Stefano Manfredi. The kitchen is filled with the sweet smell of lemon rind and vanilla. No flour , just ricotta, eggs,sugar,vanilla and lemon rind. Ready to devour with chestnut honey cream.
1 tsp pure vanilla
Finely grated rind of a lemon
110g caster sugar
Preheat the oven to 165C. Line a 20cm spring form cake tin with baking paper. Place ricotta, vanilla and lemon rind in a large bowl and mix well. Separate the eggs and whisk the whites with 30g of sugar to soft peaks. Whisk the yolks with remaining sugar until pale and fluffy. Add whisked yolks to the ricotta and mix well. Add the whites and fold in. Place in cake tin and bake at 165C for 45 minutes. Turn off the oven and leave the torta in for 10 minutes. Remove and let it cool completely before serving. Serves 6-8 as dessert.
Serve with chestnut honey cream
CHESTNUT HONEY CREAM
300g raw, peeled chestnuts
2 tbs honey
125ml pure cream
Chop each chestnut into 4-6 pieces and place them, along with milk in a saucepan. Bring to boil and immediately turn down to a low simmer. Place a lid on saucepan and simmer until the chestnuts are very soft. Add more milk if necessary. When ready, let cool and then puree in a food processor till smooth. Whip cream and honey together to soft peaks then fold in the pureed chestnuts.
Makes about 3 cups