Small Bronte pistachio cake with sauce and saffron pistil gelato is the fresh recipe by Pietro D’Agostino…
Small Bronte pistachio cake
with sauce and saffron pistil gelato
Serves 6
finely chopped pistachio g 100
00 flour g 100
caster sugar g 80
whole eggs n. 2
pistachio paste g 20
salt a.r.
bicarbonate g 3
Place all ingredients in an electric mixer and mix for about 15 minutes. Butter and sugar some small moulds, pour in the mixture and bake at 160°C for about 15 minutes.
Ricotta sauce
sheep’s milk ricotta g 100
fresh whole milk g 40
caster sugar g 20
acacia honey g 10
saffron pistils g 0.02
salt a.r.
Place the lot over the heat at 70°C for 5 minutes, blend with an immersion blender and serve.
Ricotta gelato
sheep’s milk ricotta g 200
fresh cream g 40
fresh milk g 40
caster sugar g 90
spoon of acacia honey no. 1
saffron pistils g 0.05
salt a.r.
Place over the heat at 70°C for 15 minutes, pass through the thermo-mix for another 5 minutes, and when cold move to the gelato machine. Assemble the sweet by serving the cake in a soup plate, with sauce for the base and the gelato above the hot cake.
Pietro D’Agostino
Ristorante La Capinera – Taormina, Catania