delicious.com.au/recipes
For more decadent Italian-
inspired desserts.inspired desserts.PASTRYPASTRY
200g unsalted butter, 200g unsalted butter,
chopped, plus extra chopped, plus extra
to greaseto grease(^11) // 2 cup (110g)
caster sugarcaster sugar
1 egg1 egg
2 tbs sour cream2 tbs sour cream
1 tbs vanilla 1 tbs vanilla
extractextract
2211 // 33 cups (350g) cups (350g)
tipo 00 flour, plus tipo 00 flour, plus
extra to dustextra to dust
2 tsp baking powder2 tsp baking powder
Line a sieve with muslin or a clean Chux Line a sieve with muslin or a clean Chux
cloth and place over a bowl. Add the cloth and place over a bowl. Add the
ricotta and set aside for about 1 hour ricotta and set aside for about 1 hour
to come to room temperature. Drain.to come to room temperature. Drain.
Meanwhile, for the pastry, place butter Meanwhile, for the pastry, place butter
and sugar in a stand mixer fitted with the and sugar in a stand mixer fitted with the
paddle attachment and beat until thick paddle attachment and beat until thick
and pale. Add egg, sour cream and and pale. Add egg, sour cream and
vanilla, and beat to combine. Sift in flour vanilla, and beat to combine. Sift in flour
and baking powder, and beat gently until and baking powder, and beat gently until
just combined. Transfer dough to a lightly just combined. Transfer dough to a lightly
floured work surface and shape into floured work surface and shape into
a ball. Divide into 3 equal pieces and a ball. Divide into 3 equal pieces and
shape into discs. Enclose in plastic wrap shape into discs. Enclose in plastic wrap
and chill for 30 minutes.and chill for 30 minutes.
Preheat oven to 180°C. Grease a 22cm Preheat oven to 180°C. Grease a 22cm
springform cake pan.springform cake pan.
Roll 1 pastry disc between 2 pieces Roll 1 pastry disc between 2 pieces
of baking paper into a 3- to 4mm-thick of baking paper into a 3- to 4mm-thick
round. Remove top piece of baking round. Remove top piece of baking
paper and lay pastry, paper-side down, paper and lay pastry, paper-side down,
over base of pan. Using the pan ring, cut over base of pan. Using the pan ring, cut
through pastry to create the cheesecake through pastry to create the cheesecake
base. Discard trimmed pastry. Secure the base. Discard trimmed pastry. Secure the
pan ring to the pastry-lined base, then pan ring to the pastry-lined base, then
transfer to a baking tray and freeze for transfer to a baking tray and freeze for
5 minutes or until firm and cold. Remove 5 minutes or until firm and cold. Remove
from freezer and bake for 15 minutes from freezer and bake for 15 minutes
or until golden. Set aside to cool to or until golden. Set aside to cool to
room temperature.room temperature.
Roll a second pastry disc between Roll a second pastry disc between
2 sheets of baking paper into a 3- to 2 sheets of baking paper into a 3- to
4mm-thick rectangle. Cut into strips wide 4mm-thick rectangle. Cut into strips wide
enough to line the sides of the pan. Line enough to line the sides of the pan. Line
sides, gently pressing raw pastry into the sides, gently pressing raw pastry into the
top of the cooked base (the pastry is very top of the cooked base (the pastry is very
soft and delicate, but will come together soft and delicate, but will come together
when cooked). Chill until needed.when cooked). Chill until needed.
Roll out remaining pastry disc Roll out remaining pastry disc
between 2 sheets of baking paper into between 2 sheets of baking paper into
a 3- to 4mm-thick round. Remove top a 3- to 4mm-thick round. Remove top
piece of baking paper and transfer piece of baking paper and transfer
pastry to a tray. Chill until needed.pastry to a tray. Chill until needed.
To make the filling, whisk egg and To make the filling, whisk egg and
2 tbs sugar in a bowl until pale. Place 2 tbs sugar in a bowl until pale. Place
cream cheese, sour cream and remaining cream cheese, sour cream and remaining
(^11) // 22 cup (110g) sugar in a stand mixer fitted cup (110g) sugar in a stand mixer fitted
with the paddle attachment and beat for with the paddle attachment and beat for
4 minutes or until sugar dissolves. Add 4 minutes or until sugar dissolves. Add
drained ricotta, Strega, vanilla and egg drained ricotta, Strega, vanilla and egg
mixture, and beat to combine.mixture, and beat to combine.
Fill cake pan with ricotta mixture, Fill cake pan with ricotta mixture,
spreading evenly, then top with remaining spreading evenly, then top with remaining
pastry round. Press pastry sides and top pastry round. Press pastry sides and top
together to form a tight seal and trim together to form a tight seal and trim
excess pastry. Chill for 30 minutes.excess pastry. Chill for 30 minutes.
Place pan on a baking tray and bake for Place pan on a baking tray and bake for
45 minutes or until top is golden. Turn off 45 minutes or until top is golden. Turn off
oven and leave to cool with oven door oven and leave to cool with oven door
closed for 1 hour, then chill overnight.closed for 1 hour, then chill overnight.
The next day, combine cinnamon The next day, combine cinnamon
and icing sugar. Sift mixture over the and icing sugar. Sift mixture over the
cheesecake just before serving.cheesecake just before serving.
LIMONCELLO SORBETLIMONCELLO SORBET
MAKES 1L (4 CUPS)MAKES 1L (4 CUPS)
I am a big fan of lemon in desserts I am a big fan of lemon in desserts
and this sorbet recipe certainly delivers and this sorbet recipe certainly delivers
a citrus punch. Relive the ’70s and serve a citrus punch. Relive the ’70s and serve
this cool treat in fresh lemon halves. this cool treat in fresh lemon halves.
Begin this recipe 1 day ahead. Begin this recipe 1 day ahead.
1.5kg lemons, thinly sliced1.5kg lemons, thinly sliced
400g caster sugar400g caster sugar
2 tbs limoncello2 tbs limoncello
100g glucose syrup (from health 100g glucose syrup (from health
food shops and supermarkets)food shops and supermarkets)
1 eggwhite1 eggwhite
Halved and hollowed-out lemons, Halved and hollowed-out lemons,
to serve (optional)to serve (optional)
Toss lemon, sugar and limoncello in a bowl Toss lemon, sugar and limoncello in a bowl
to coat. Cover with plastic wrap and set to coat. Cover with plastic wrap and set
aside overnight at room temperature.aside overnight at room temperature.
The next day, strain lemon mixture The next day, strain lemon mixture
through a fine sieve into a bowl, squeezing through a fine sieve into a bowl, squeezing
the lemon slices to extract all the juice. the lemon slices to extract all the juice.
Place 1L (4 cups) of the juice in Place 1L (4 cups) of the juice in
a blender (add water to make to 1L if a blender (add water to make to 1L if
necessary). Add glucose and eggwhite, necessary). Add glucose and eggwhite,
and whiz for 30 seconds or until mixture and whiz for 30 seconds or until mixture
is well combined and frothy.is well combined and frothy.
Transfer to an ice cream machine and Transfer to an ice cream machine and
churn according to the manufacturer’s churn according to the manufacturer’s
instructions until thick but soft enough instructions until thick but soft enough
to spoon into a container. (Alternatively, to spoon into a container. (Alternatively,
pour into a shallow container and freeze pour into a shallow container and freeze
for 2 hours or until frozen at edges. for 2 hours or until frozen at edges.
Remove from freezer and beat with Remove from freezer and beat with
electric beaters. Return to container electric beaters. Return to container
and refreeze. Repeat 2 or 3 times.) and refreeze. Repeat 2 or 3 times.)
Transfer to a 1.25L (5-cup) container Transfer to a 1.25L (5-cup) container
and freeze for 4 hours or until firm.and freeze for 4 hours or until firm.
To serve, scoop the sorbet into To serve, scoop the sorbet into
lemon halves, if using, or chilled bowls. lemon halves, if using, or chilled bowls.
Serve immediately.Serve immediately.
“THERE’S NOTHING QUITE LIKE THE “THERE’S NOTHING QUITE LIKE THE
AROMA OF PASTRYAROMA OF PASTRY FILLING THE FILLING THE
HOUSE, ESPECIALLY IF YOU HAVE MHOUSE, ESPECIALLY IF YOU HAVE MADE ADE
IT YOURSELF. PUT YOUR FEET UP AND IT YOURSELF. PUT YOUR FEET UP AND
ENJOY ENJOY THETHE TASTY SPOILSTASTY SPOILS.”.”
For stockists, see Directory, p 153.For stockists, see Directory, p 153.