Subj : St. Gianna 02-B
To   : All
From : Dave Drum
Date : Sun Apr 18 2021 13:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gianna Chocolate & Citrus Cassata - Part 2
 Categories: Cakes, Chocolate, Cheese, Citrus, Dairy
      Yield: 12 servings
 
 
  :       DIRECTIONS CONTINUE
  
  WHILE BUTTERMILK-CHOCOLATE FROSTING COOLS, MAKE THE
  PISTACHIO PRALINE: Place pistachios in a single layer
  centered on a parchment paper-lined rimmed baking sheet;
  set aside. Bring sugar and 1/4 cup water to a boil in a
  small saucepan over medium-high. Cook, stirring often,
  until sugar dissolves, about 2 minutes. Cook, without
  stirring, until sugar turns amber in color and registers
  350°F on a candy thermometer, 8 to 10 minutes. Pour
  caramel over pistachios (do not stir). Let cool
  completely, about 20 minutes. Transfer hardened
  pistachio mixture to a cutting board; chop into pieces.
  
  WHILE PRALINE COOLS, MAKE THE RICOTTA FILLING: Stir
  together ricotta, powdered sugar, orange zest, and
  vanilla bean seeds. (Mixture should be very thick and
  hold its shape when scooped.) Cover and chill until
  ready to use.
  
  ASSEMBLE THE CASSATA: Place 1 cake layer on a cake
  board. Spoon half of the ricotta filling (about 1 1/2
  cups) over top of cake layer, spreading to leave a 1/2"
  border around edges. Top with a second cake layer;
  spread remaining ricotta filling to leave a 1/2" border
  around edges. Top with remaining cake layer. Stir
  buttermilk- chocolate frosting until smooth; spread a
  thin layer (about 2 1/2 cups) on top and sides of cake
  to seal in any crumbs and fill gaps between layers to
  encase filling. Chill cake, uncovered, until frosting is
  hardened, about 30 minutes. Spread top and sides of cake
  with a thick layer of remaining buttermilk-chocolate
  frosting, smoothing frosting with a bench scraper. Chill
  cake until frosting is firm and cold, at least 2 hours
  or up to overnight.
  
  MAKE THE DARK CHOCOLATE GANACHE GLAZE: Combine
  bittersweet chocolate and butter in a 4-cup glass
  measuring cup with a spout; set aside. Bring cream and
  corn syrup to a low simmer in a small saucepan over
  medium-low. Pour cream mixture over chocolate mixture,
  and let stand 2 minutes. Stir glaze with a spatula until
  completely smooth; let stand at room temperature,
  stirring occasionally, until cooled to 105ºF/40ºC, 4
  to 10 minutes. (It should be pourable and fluid.)
  
  Remove chilled cake from refrigerator, and place on a
  wire rack or inverted bowl inside a rimmed baking sheet.
  Pour glaze over top of cake, allowing glaze to flow down
  sides, making sure cake is completely covered. Let stand
  1 minute, allowing excess glaze to drip off sides. Run
  an offset spatula around bottom edge of cake to remove
  any drips. Chill cake until glaze is set, about 1 hour.
  Carefully transfer cake to a cake stand or serving
  plate. Garnish with sliced clementines, other citrus,
  and desired amount of pistachio praline. (Reserve any
  remaining pistachio praline for another use.) Serve
  chilled.
  
  MAKE AHEAD: Ricotta must be drained at least 24 and up
  to 72 hours ahead. Cake layers may be baked 1 day ahead,
  individually wrapped in plastic, and chilled. Pistachio
  praline may be made up to 1 week ahead and stored in an
  airtight container. Unglazed frosted cake may be
  assembled and chilled overnight.
  
  By Maggie Scales
  
  From chef Rebecca Wilcomb's New Orleans restaurant Gianna
  
  Uncle Dirty Dave's Archives
  
  RECIPE FROM: https://www.foodandwine.com
 
MMMMM

.... It's hard to take over the world when you sleep 20 hours a day - D. Conley
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