a 4kg pan

time to prepare
30 minutes

Sicilian Cassata dell’Etna

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  1. weigh 150 gr of ricotta per kg of mix
  2. add 50 gr of Ricotta 50 GMS per kg of mix
  3. mix it
  4. weigh 30 gr of Citrus Fruits Cassata Paste per kg of mix
  5. blend it
  6. freeze it
  7. ripple with ChocoPistacho Variegato and Citrus Fruits Cassata Paste
  8. complete the variegation
  9. complete the decoration


  • Ricotta 50 GMS
  • ricotta cheese
  • Citrus Fruits Cassata Paste
  • ChocoPistacho Variegato

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