Cassata Nuda

Sabino Matera
Cook time 15 minutes
Servings 1-2


1 cup dried figs
500g ricotta
1 tbs caster sugar
100g 70% cocoa dark chocolate, finely sliced
2 tablespoons cream
50g toasted almond flakes 

3 peels of lemon rind
3 peels of orange rind
1 cup moscato
2 tsp sugar

Cassata Nuda


Combine ricotta, dried figs, sugar, dark chocolate and cream into a bowl.

Once combined, transfer to a piping bag fitted with a 2cm-star nozzle and pipe ricotta mixture into 6 to 8 small mounds on serving plates. Decorate each ricotta mould with flaked almonds. Refrigerate until ready to serve.

For syrup:
In a small frypan, add orange rind, lemon rind, sugar and moscato. Reduce until sauce thickens and zest starts to curl. Pour over the ricotta moulds.