Ricotta Chocolate Swirl Cheesecake |
I have another great event from our very active group, BloggerAid- Changing the Face of Famine, in which we are celebrating the Canadian 2010 edition of the Winter Olympics with a round of recipes and stories to mark this grand occasion. The round up will be posted March 5 at BACFF. You'll want to check out the offerings and stories from the Olympics from around the world.
Also a reminder that the highly successful BloggerAid Cookbook is now on sale. All proceeds go directly to the School Meals Program a division of the World Food Programme and the United Nations. Purchase your copy today and help kids around the world have access to an education and nutritious meals every day.
For us here in Italy we are proud of all our Italian participants and especially so for the medalists in Luge, Nordic combined, cross country and short track, but the cheer for the gold in Slalom, by RAZZOLI Giuliano last night was deafening. Well, at least at our house, it was. This 25 year old young skier broke the drought for medals in the downhill category that has been ongoing since Alberto Tomba retired from his domination of this spot. Guiliano grew up a short distance from where Tomba grew up and I would imagine he probably grew up with him as an idol and a goal to reach. There was even talk of him not being sent with the team to Vancouver and so I imagine his victory is even all that more sweet. It actually brought tears to the great Alberto Tombas eyes when they announced him as the winner last night. It was a special moment. We awoke this morning to learn that one of our friends from the 2006 games, whose nephew was competing in the Bobsled, who went home empty handed then, was rewarded with gold yesterday in Vancouver as well. We're so happy for Steven Halcomb and his team and family. They also broke a drought for the Americans that I think they said stretched back over 60 years. That's a long time to wait and again, must be very sweet indeed. We salute all of the competitors and their families, as it requires a lot of sacrifice, effort and support for an athlete to reach their goals and compete in the Olympics.
Well done everyone!
I'm offering this not too sweet treat as a contender for the Culinary Olympics 2010 as an Italian entry.
Ricotta
Mascarpone Swirl Torte
Ingredients:
250g Ricotta cheese, (optional-put through a fine strainer for a
creamier texture) (9-12oz)
250g
Mascarpone cheese, amount depends on what container size you can find 8-9
0z)
128g confectioner (icing, powdered) sugar (4.5 oz 1/2 c)
2 Eggs, separated
128g confectioner (icing, powdered) sugar (4.5 oz 1/2 c)
2 Eggs, separated
Zest
of 2- 3 oranges depending on size of oranges, chopped fine, or use a
microplane zester
1 Tb Vanilla extract or seeds from two vanilla pods
1 Tb Vanilla extract or seeds from two vanilla pods
Chocolate
swirl
100 g (3.5- oz) Chocolate, bittersweet, chopped
118 g
heavy cream (1/2c)
1
pasta frolla 10-12" crust,
partially baked, or several small tartlette size
Method:
Place
the chopped chocolate and heavy cream in a double boiler or a medium
sized metal bowl and cover with plastic wrap. Place the bowl on
top of a smaller metal bowl or saucepan with hot simmering water. You
don’t want anything to boil, just heat the water to melt the
chocolate.
Once
all is melted, whisk till smooth, being careful not to over mix.
Set aside over the hot water, with the heat turned off, but while the
water is still warm.
Sift
the powder sugar through the strainer into a medium sized bowl.
Add
the ricotta, strained or unstrained.
Add
the mascarpone cheese.
Add
the egg yolks, vanilla, orange zest and blend.
Whip
the egg whites till frothy and homogeneous, but not firm.
Gently
mix in.
Pour
into a partially baked 10 inch or pasta
frolla crust.
Once
the filling is added, smooth the surface.
Stir gently and smooth
your chocolate mixture
Pour chocolate in a circular pattern around the perimeter of the tart to make a bull eyes pattern. If your chocolate seems too thick, add a bit more cream to make it swirlable.
Pour chocolate in a circular pattern around the perimeter of the tart to make a bull eyes pattern. If your chocolate seems too thick, add a bit more cream to make it swirlable.
Drag
a knife across from center to outer sides of the crust, to make the
swirls. You can also make random drips of the chocolate ganache instead of the bulls eye for a different look.
Bake
at 325* in a preheated oven till just slightly set.
Cool
and slightly chill.
Serve
with fresh fruit or chocolate or caramel sauce.
The
crust will be soggy if left overnight.
You
can find a recipe for the pasta frolla crust recipe from my
Peach
crostata recipe here
5 comments:
What a perfect way to end the games Marla and represent your country with pride. The games have been emotional and a testament to all the countries and their athletes that will contunue to represent their countries with passion.
The Slalom was AMAZING I was cheering on, it was brilliant!
That looks WONDERFUL. I am certainly going to try it.
Thanks Val, I t was a pleasure feel like a part of this Olympics also. Yes Anne, it was was an amazing Slalom run. Fabrizio was cheering his head off.
Let me know how it turns out WL!
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