Red currant mousse
Panforte
- 8 TBSP RED CURRANT JAM
- 2 CUPS CREAM
- 2 TBSP SUGAR
- 1/2 TSP GINGER POWDER
- 2 TBSP COINTREAU
- 75 GRAM ALMONDS
- 75 GRAM HAZELNUTS
- 50 GRAM RAISINS
- 50 GRAM FLOUR
- 2 TBSP CACAO
- 1/2 TSP CINNAMON
- 1/2 TSP NUTMEG
- 100 GRAM HONEY
- 100 GRAM SUGAR
- 25 GRAM BUTTER
Beat the cream with the sugar and the ginger and put in the fridge for one hour. In the meantime, puree the red currant jam through a puree sieve and add the cointreau. Put this in the freezer for one hour. Stir the two together with two or three stirs to get a marbled effect.
Mix almonds, hazelnuts, raisins, cacao, flour, cinnamon and nutmeg together. Heat the sugar, honey and butter slowly until it starts to boil; cook 4 minutes on high heat. Add to the nut mixture and stir quickly. Put this mixture into a greased cake mould and flatten with the back of a spoon. Bake 35 minutes at 160 degrees Celsius.
This is a recipe from Siena.
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