Pastiera Napoletana

Mix all the ingredients in a planetary mixer using the paddle attachment, taking care to use soft Cake Butter (18-20 °C). 

Let the dough rest for at least 4 hours in the refrigerator, then roll it out to 3 mm and line the micro-perforated moulds.

Bake at 155 °C with the valve open.

Coarsely chop the puffed wheat and mix with the white chocolate. 

Spread the mixture thinly between 2 layers of baking paper and leave to cool. 

When ready, cut to the desired size.

First prepare the gelatin, then bring the milk, sugar and glucose to a boil to make a syrup. 

Incorporate the gelatin into the mixture and pour gradually over the melted cocoa butter and almond flour whilst blending, until a stable emulsion is obtained.

When the emulsion reaches 35 °C, add the ricotta, orange zest and Prima Blanca, refine the texture with an immersion blender and add Maldon salt flakes.

Leave to crystallise at least overnight.

Warm the milk with the vanilla pod and leave to infuse for at least an hour.

Stir in the gelatin.

Lightly whisk the egg yolks with the sugar, pour in the milk and return the mixture to a gentle heat, stirring constantly with a spatula, until it reaches 82 °C.

Add the gelatine to the cream until completely melted.

Pass the resulting cream through a sieve and lower the temperature to about 35 °C.

Meanwhile, whip the Cream 35% and incorporate it into the cream to obtain a perfectly homogeneous mixture.

Pour everything into the mould and freeze.

Mix the caster sugar and NH pectin together in a bowl.

Heat the fresh orange juice, water and glucose syrup to 50 °C in a double-bottomed saucepan.

Once it reaches 50 °C, stir in the pectin mixture and whisk vigorously.

Bring the mixture to 100 °C and place it in the refrigerator to set.

The following day, blend everything to obtain a thick, glossy gel.