Prosecco and clementine sorbet with ‘sbrisolona’ cake

Prepare the sorbet in advance. Bring the Prosecco and sugar to the boil. When the sugar is well dissolved add the clementine juice and reduce by ¼ over medium heat. Let it cool down and pour the mixture into the ice cream machine. Once ready let it set well in the freezer, overnight if possible.

To prepare the cake simply rub and mix all the ingredients by hand until combined but still rough. The mixture doesn’t have to be smooth, simply make sure the butter and egg yolk are mixed well with the other ingredients. Spread and press the mixtures on a baking tray lined with parchment. It has to be between 1 and 2cm high and bake at 160°C for about 20 minutes, until golden. Let it cool and break it into shards.

To prepare the ricotta mousse, whip the cream with icing sugar and then add the fresh ricotta cheese and cinnamon and mix gently until uniform. Put it into a piping bag for a better-looking result when plating.

Plate a big scoop of Prosecco sorbet in the middle of shallow bowls, pipe the ricotta mousse on the sides and top with the Sbrisolona cake shards. Garnish with fresh basil leaves and clementine segments.

Recipe by Danilo Cortellini

Tips

You will be left with some extra cake for this recipe, fear not, the Sbrisolona can be stored in an air-tight container for a few weeks to retain its crumbly texture. It is great on its own, simply with a sprinkle of icing sugar.