paradise_fruit paradise_fruit

Recipes

Share this...

Paradise and Pennant Candied Fruit

Chocolate Orange Italian Cassata

chocolate_orange_italian_cassata

Cassatta is a traditional Italian ricotta cheese pie that has many variations. Ours was given to us by a friend of Paradise Fruit Company, and has been a part of her family for four generations. It uses candied orange peel, grated orange peel, chocolate chips and a splash of amaretto to give it her personal touch.We love this creamy and flavorful pie, and hope it will become a tradition in your household.

download-recipe
    Ingredients:

      Crust

      • ¾ cup unsalted butter (room temperature)
      • ½ cup sugar
      • ¾ flour
      • ¾ shortbread cookie crumbs

      Directions:

          Cream the butter and sugar on medium high speed for 2-3 minutes with an electric mixer. Mix in the flour and cookie crumbs. In a 12 inch springform pan, press mixture into the bottom of the pan slightly up the sides. Bake in a preheated 350 degree oven for 20-25 minutes or until golden brown. Place a cookie sheet lined with foil on rack below springform pan. Cool completely before adding the ricotta filling.

        Cheese Filling

        • 5 cups ricotta cheese (room temperature)
        • ¾ cup sugar
        • 1 ¼ to 2 Tbs. flour
        • ½ tsp. salt
        • 1 tsp. vanilla
        • 1 Tbs. amaretto
        • 4 egg yolks (room temperature)
        • 3 Tbs. finely chopped candied orange peel
        • 1 tsp. grated orange peel
        • ¼ cup semi sweet mini chocolate chips

        Mix ricotta and flour together by hand. Add the sugar, flour, salt, vanilla and amaretto and mix on medium speed. Mix in the eggs one at a time, carefully do not overbeat the egg mixture. Fold in the chocolate chips, grated orange peel candied orange peel.

        Pour into the 12 inch cooled springform pan with the shortbread crust. Place a broiler pan with ¾ to 1 inch water in the 350 oven. Set the springform pan in the broiler pan and bake for 1 ¼ hours. Insert a toothpick in the center, if there is still wet filling on toothpick bake another 5 minutes. Cool on a baking rack for 1.5 to 2 hours or until completely cool. Refrigerate for at least 4-6 hours, serve chilled. Garnish with fresh orange peel for decoration.

        Note – wrap the bottom part of springform pan with foil to prevent any water seeping into the bottom of the springform pan.

        SERVES: Approx 12 slices