The Agrisicilia team
Ingredients
For the base:
450 g of flour 00 or 0
10 g of almond flour (or lightly toasted almonds, left to cool and blended with a spoonful of flour taken from the total)
40 g of unsweetened cocoa powder
16 g of baking powder
160 g of fine granulated sugar
130 g soft butter, cut into pieces
an egg
an egg yolk
a cup of whole milk
a spoonful of rum liqueur or half a vial of aroma
half a teaspoon of cinnamon
the grated rind of half an untreated orange
a pinch of salt
For the filling
200 g of sheep ricotta (or cow ricotta, for a more neutral and delicate taste)
75 g of condensed milk
150 g of orange marmalade with cinnamon, Agrisicilia
The Sbriciolata with ricotta, and orange marmalade and cinnamon is a very delicious and simple dessert to make.
Crunchy on the outside and soft on the inside, this dessert is made from a shell of cocoa shortcrust pastry and contains a soft heart of ricotta cream and orange marmalade and cinnamon.
The intense taste of cocoa goes well with the enveloping and delicate taste of ricotta and with the fresh and spicy taste of orange and cinnamon marmalade, for a delicious and irresistible result! Crumbled ricotta and jam is a very simple dessert to make, all in a bowl and without any particular equipment.
Prepare it for breakfast or for an afternoon snack, adults and children will love it!
Instructions
1. Prepare the crumble. The first thing to do is work the ricotta with a whisk, by hand, and then place it in a cloth placed in a colander or colander and placed in a larger bowl. Close the cloth and let it drain in the fridge for at least a couple of hours.
2. After the time has elapsed, prepare the ricotta cream. Work the ricotta with the condensed milk with a hand whisk until you obtain a smooth and homogeneous mixture. Keep aside.
3. In a bowl, sift the flours with the baking powder, the cocoa and the salt. Add the sugar, the cinnamon and mix all the dry ingredients with a hand whisk. Add the soft butter cut into small pieces, then the egg and the yolk, the liqueur or rum flavouring, the grated orange zest and the milk. Work by hand until you get medium-sized crumbs.
4. Divide the mixture and with the first half form the base of the crumble on the bottom of your mould. Add the ricotta cream in the center, taking care to leave about 1 cm from the edge. Add the orange marmalade with cinnamon on top of the ricotta cream. Close with the other half of the mixture kept aside and bake at 190°C for about 35 minutes.
Remove from the oven, let it cool and unmold onto a tray, plate or cake stand.
