Cassata parfaits

Cassata parfaits.jpg

Serves: 4 to 6



  • ¼ cup finely chopped candied orange peel

  • ¼ cup orange liqueur

  • 2 cups ricotta

  • ½ cup granulated sugar

  • ¼ cup whipping cream

  • 2 tablespoons chopped preserved candied ginger

  • ½ cup chopped almonds

  • ½ cup bittersweet chocolate,chopped


  • ¼ cup grated bittersweet chocolate

  • 1 tablespoon coffee

  • 2 tablespoons unsalted butter

  • 4 pieces candied orange peel


Soak chopped orange peel in liqueur for 30 minutes.

Beat ricotta until smooth. Beat in sugar and whipping cream. Fold in peel, liqueur, ginger, almonds and chopped chocolate. Chill.

Melt chocolate and cold coffee on low heat in a heavy pot. Remove from heat. Beat in butter. Cool until slightly thickened but still thin enough to pour. Swirl into ricotta. Spoon into parfait glasses. Top with a piece of candied orange peel. Chill until thickened, about 2 hours.