Our homemade ricotta is first drained then beaten to allow for a smooth mixture. We now add to the mixture sugar, eggs, chocolate chips and the candied fruit.
THE GLAZE / 糖霜
Bring cold water and icing sugar to a boil. Turn the heat to low and stir constantly until the sugar is completely dissolved. The glaze should be thick but still runny. Immediately pour it over the cake and quickly spread it over the top.
CANDIED FRUITS / 蜜糖水果
Small pieces of fruit and pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Most common candied fruits are orange, citrus and cherries.
WHAT WINE TO PAIR WITH CASSATA?
Cassata is usually paired with a passito,
a sweet Italian dessert wine
made from dried grapes.
It needs to be a very sweet wine
given that cassata is very sweet dessert itself.
At Il Milione our favourite wine pairing is with
Chinchè: sweet wine from Gallino winery
in Piedmont made with dried Arneis grapes.
卡萨塔蛋糕通常是跟 passito 搭配，
Pressed then fermented at 18°C and
natural stop at 15% vol with subsequent
aging on lees for at least 6 months.
Gold & amber hues and bright.
At the nose it has thescent of apricot,
citrus fruits, dried fruit & acacia honey.
Warm, long, fruity and full aftertaste of
candied fruit,lemon and orange.
Come to Il Milione to try this very special dessert…