Millefeuille of pane carasau flatbread and orange-flavoured ricotta cheese | Jazz Hotel Olbia

Millefeuille of pane carasau flatbread and orange-flavoured ricotta cheese

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Ingredients

For the millefeuille
60 g pane carasau flatbread
200 g sheep’s ricotta cheese
1 grated orange peel
20 g brown sugar
50 g dark chocolate

For the cocoa sauce
40 g cocoa
10 g sugar
30 g water
20 g fresh cream

Steps

For the pane carasau flatbread:
Melt the chocolate in a double saucepan (bain-marie), using two containers: one with water and the other (smaller), with the chocolate. When the chocolate has melted, use a pastry brush to brush the pane carasau and place it to one side.

For the ricotta cheese:
Place the ricotta in a bowl with the brown sugar and the grated orange peel, leave in the fridge for a few hours until the sugar has dissolved and the orange has flavoured the ricotta. Then use the whisk to blend all of the ingredients so that the ricotta becomes creamy. Place the cream in a pastry bag.

To compose the millefeuille:
Place the pane carasau on a worktop, put the ricotta in the centre and repeat for three layers before finishing off with a final layer of flatbread.

Cocoa sauce:
in a pan, dissolve the sugar in water, bring the syrup to a temperature of 108°, making use of a sugar thermometer. When the syrup has reached the stated temperature, add the cocoa and then the cream, continuing to stir. Take off the heat and allow to cool.

To present the sweet:
drip the cocoa sauce onto a plate and place the millefeuille above, sprinkle with icing sugar and serve with fresh fruit or with candied orange peel. 

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5 Great reasons to book here!

  1. Exclusive discount of 10% on all rooms, always.
  2. Minibar free for the first night
  3. Flexibility for changes and cancellations
  4. Free room upgrade (subject to availability)
  5. Early check-in and late check-out (on request and subject to availability)

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