Small Bronte pistachio cake

Small Bronte pistachio cake pietro dagostino


Small Bronte pistachio cake with sauce and saffron pistil gelato is the fresh recipe by Pietro D’Agostino…



Small Bronte pistachio cake pietro dagostino


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







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