>> Monday, March 23, 2009
Adapted from a dessert book by Annalisa Strada
220g (7.8oz) chestnut flour (I actually used dried chestnuts, because I've never been able to find this kind of flour in Spain) 300ml (1,2 cups) milk 400g (14oz) ricotta cheese 60g (2.1oz) fructose (for those who prefer sugar anyway: 90g, 3.2oz) 2 tablespoons sweet wine (any muscat wine type will do) 100g (3.5oz) dried apricots (the original recipe includes candied fruit, but I prefer dried fruit, any of your choice) Lemon peel
After finishing I connected the grill for a while to get the surface to brown more homogeneously, because after 50 minutes the edges were quite crisply toasted but not the center. I guess fructose has something to do with this, maybe it doesn't caramelize as completely as sugar. Take it out of the oven and let it cool in the baking dish. For presentation the cheese side must be up, sprinkle some powdered fructose or sugar on top to your liking. The consistency of this pie is not completely hard, I had to unmold it putting 2 palettes underneath and carefully elevating it. It got some cracks here and there, but nothing important.
I tried a little bite after sprinkling it with sugar and I really liked it, only I don't know if I am to be trusted, because I love anything with chestnuts in it. Things I have to correct next time:
Maybe I put a bit too much lemon, it was quite "lemony", although the combination of the chestnut cream with the dried apricots and the cheese was excellent.
- I would increase the amount of sweet wine, it can hardly be noticed.
- The chestnut cream should be more a little more fluid, I suspected from the beginning it was a bit too dry. The final result was good, but being so solid made it more difficult to smooth it and fill the gaps properly. When it is more fluid it should be easier to smooth it and make a homogeneous base.
- For the recipe quantities the baking dish should be smaller than mine, so that both layers of cheese and chestnut are thicker and more visible. This would allow you to have thicker bite-size servings.
(Note: any good milk whey cheese can be susbtituted for ricotta because it seems the making process is quite the same, check here. So don't go over the top searching for ricotta if you don't have it at hand. Ricotta sounds more fashionable but...)