Chocolate, fig and rum mattonella: Difference between revisions
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{{RecipeIngredients | {{RecipeIngredients | ||
| 100g [[Dried|dried]] [[Figs|figs]], stalks removed | | 100g [[Dried|dried]] [[Figs|figs]], stalks removed | ||
| [[Dark rum]] | | [[Dark rum]] | ||
| 250g [[Dark chocolate|dark chocolate]], broken into small squares | | 250g [[Dark chocolate|dark chocolate]], broken into small squares | ||
| Line 49: | Line 49: | ||
{{RecipeMethod | {{RecipeMethod | ||
| Place the | | Place the [[Figs|figs]] in a bowl and add enough [[Rum|rum]] to cover (see '''Variations''' below) | ||
| Leave for at least 30 minutes to [[Marinate|marinate]]. | | Leave for at least 30 minutes to [[Marinate|marinate]]. | ||
| Drain thoroughly and reserve. | | Drain thoroughly, chop into small pieces and reserve. | ||
| In a fresh bowl, over a [[Saucepan|saucepan]] of water, melt the [[Chocolate|chocolate]] with the [[Sugar|sugar]] and [[Butter|butter]]. | | In a fresh bowl, over a [[Saucepan|saucepan]] of water, melt the [[Chocolate|chocolate]] with the [[Sugar|sugar]] and [[Butter|butter]]. | ||
| Remove from the heat, add the [[Cream|cream]], [[Figs|figs]] and biscuits. | | Remove from the heat, add the [[Cream|cream]], [[Figs|figs]] and biscuits. | ||
| Line 60: | Line 60: | ||
| Sprinkle the [[Cream|cream]] with a little [[Ground cinnamon|ground cinnamon]] or [[Cocoa powder|cocoa powder]]. | | Sprinkle the [[Cream|cream]] with a little [[Ground cinnamon|ground cinnamon]] or [[Cocoa powder|cocoa powder]]. | ||
}} | }} | ||
===Variations=== | |||
I thought I'd be clever by cutting open the [[figs]] and leaving them to soak in [[rum]] overnight. However, this made them too soggy. To remedy this, I chopped them up small, then shoved them in the [[dehydrator]], using a drying mat at 60C. This will make the [[figs]] less wet and hopefully allow them to retain the flavour of the [[rum]], which should be rather stronger than if I had followed the above method. | |||
===Recipe source=== | ===Recipe source=== | ||
Revision as of 10:30, 25 November 2016
| Chocolate, fig and rum mattonella | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | TBA |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th November 2016 |
This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
This recipe needs advance preparation!
Mattonella is a chilled, Italian dessert which comes in many forms. It is quite rich and it is often 'set' in a loaf tin. This version with figs, is particularly suitable at Christmas time.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100g dried figs, stalks removed
- Dark rum
- 250g dark chocolate, broken into small squares
- 125g dark sugar
- 50g of butter
- 100ml whipping cream
- 125g plain or spiced biscuits, coarsely chopped
To finish
- 250ml whipping cream
- 2 tablespoons icing sugar
- Ground cinnamon or cocoa
Method
- Place the figs in a bowl and add enough rum to cover (see Variations below)
- Leave for at least 30 minutes to marinate.
- Drain thoroughly, chop into small pieces and reserve.
- In a fresh bowl, over a saucepan of water, melt the chocolate with the sugar and butter.
- Remove from the heat, add the cream, figs and biscuits.
- Pour the mixture into a loaf tin which had been lined with foil or Bake-O-Glide.
- Smooth it out and refrigerate for several hours.
- Just before serving, cut the Mattonella into slices and put 2 slices on each plate.
- Whip the cream with the icing sugar and pipe some shapes onto the plates.
- Sprinkle the cream with a little ground cinnamon or cocoa powder.
Variations
I thought I'd be clever by cutting open the figs and leaving them to soak in rum overnight. However, this made them too soggy. To remedy this, I chopped them up small, then shoved them in the dehydrator, using a drying mat at 60C. This will make the figs less wet and hopefully allow them to retain the flavour of the rum, which should be rather stronger than if I had followed the above method.
Recipe source
- Translated and lightly adapted from a recipe at Uova Zucchero e Farina
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