Bitter Orange, Raisin and Chocolate Zucotto

INGREDIENTS

  • 70g Raisins
  • 750g Ricotta
  • 100g Bittersweet Chocolate 70%
  • 4 tbspn Caster Sugar
  • 1 tspn Glace Ginger
  • 200g Sponge Finger Biscuits
Print Recipe

Take a 1.5L bowl and line it with cling film.

Place the raisins into a glass bowl and pour over the Verjuice. Place this into the microwave on a defrost setting for 3 minutes. Remove from the microwave and allow to stand for 5 minutes or until soft.

Drain raisins and reserve the liquid.

In a large mixing bowl combine ricotta, chopped oranges, raisins, chocolate, sugar and glace ginger and mix well.

In a smaller bowl combine reserved raisin liquid and orange glaze. Brush the sponge finger biscuits with the combined glaze liquid.

Place some of the biscuits on the base of the lined bowl and then place a layer around the sides.
Fill with the ricotta mixture and then top with more biscuits.

Cover with cling film and a baking tray to sit over the top. Cover the baking tray with a weight and press in the refrigerator overnight.

Once chilled invert the bowl onto a serving plate and slice.

Note: In South Australia, Maggie’s favourite ricotta is from La Vera or La Casa Del Formagio.