Bring half a cup of cream to the boil and dissolve
the gelatin in it. Whip the rest of the cream with 50 gram sugar and
the vanilla sugar. Mix this with the gelatin and the ricotta and pour
it in a pudding mold. Refrigerate for at least 4 hours. In the meantime,
mix the aceto balsamico with the remaining sugar and marinate the fruit
in this mixture. Serve the pudding with the fruit.
Mix the coffee and the brandy and soak the biscuits
in this mixture. Put the biscuits on the bottom and sides of a glass
bowl. Melt half of the chocolate with a few tablespoons of cream. Heat
another few tablespoons of cream and dissolve the gelatin. Mix this
with the mascarpone, the remaining cream, the almonds, the orange peel,
the sugar and the remaining chocolate. Put half of this mixture on the
cookies in the bowl. Mix the other half with the melted chocolate and
spoon this on top. Refrigerate for four hours.
This recipe originates from Florence. Zuccotto means
"little pumpkin" referring to the shape of the mold it was usually prepared
in (I used a simple bowl). This shape is said to refer either to the
Dome in Florence, or to the Cardinal's hat (zucchetto).