Cartellate with Vincotto, lactose free

Ingredients

• 380 g Ricotta, lactose free
• 140 g Figs, dried, chopped finely
• 110 ml Olive oil
• 110 ml Sparkling wine, like moscado
• 75 ml Fig vincotto
• 380 g All purpose flour
• 60 g Dark chocolate, 45-59%, chopped
• 40 g Almond flakes
• 1 1/2 tbsp Cream, lactose free
• 1 1/8 tbsp Candied orange zest, chopped finely
• 3/4 tbsp Cane sugar

Method

1. Place flour into a large bowl.
2. Heat oil and moscato in separate saucepans to 80°C.
3. Pour warmed oil into the flour and stir to just combine.
4. Stir in moscato and stir with a wooden spoon until a shiny dough forms.
5. Shape dough into a cylinder and set aside on a tray to rest for 45-50 minutes.
6. Preheat oven to 160°C.
7. Slice dough into 24 pieces and, working with one piece at a time, feed through the rollers of a pasta machine, rolling, folding, and reducing settings notch by notch until dough is 3mm thick.
8. Cut the pasta sheet lengthwise with a fluted pastry wheel into 3cm-wide ribbons.
9. Pinch each ribbon every 3cm to form small pockets, then, keeping ribbon flat on the work surface, roll into a spiral.
10. Place spirals on oven trays and bake for 10 minutes or until crisp and golden.
11. Meanwhile, for cassata nuda, combine ricotta, chocolate, candied zest, and dried figs in a bowl then stir until well-combined.
12. Transfer to a piping bag fitted with a star nozzle and pipe ricotta mixture into 6 to 8 small mounds on serving plates.
13. Decorate each ricotta mound with flaked almonds.
14. Refrigerate until required.
15. Meanwhile, heat vincotto in a small saucepan over low-medium heat until warmed through, for 3-4 minutes.
16. Drizzle over prepared dessert.