Bright skies and blue seas, this is where so many visitors come to bask in the glory for a few days. But for some lucky ones, this is life every day, breathtaking and nearly unreal …
Anton’s recipe for this ricotta flan is delicious and he was my guest during our show last week. I adapted it and used Stevia instead of sugar.
You will need:
1 ready made Sponge and I found a sugar free one
300g candid peel and chopped dark chocolate (ratio according to your preference)
A handful of almonds and hazelnuts, chopped up and dry roasted in a pan
Grated zest of a lemon
Liquor of your choice, a couple of teaspoons to moisten the flan
A pinch of nutmeg
Glace cherries and grated chocolate to decorate the flan
Prepare the filling by placing the ricotta and yoghurt in a large bowl. Mash it up and then use a hand blender to whizz it to a smooth consistency. Add the candid peel, grated chocolate and dark grated chocoate as well as some chopped up cherries and nuts.
Mix and then add the grated lemon zest and nutmeg. Mix well until the consistency is smooth and even.
Place the flan on a large plate and drizzle the liquor to moisten it. Fill the flan with the ricotta mixture. Do not pipe it, Anton tells me that it must look causal and informal. Decorate the top with more nuts, cherries and grated chocolate. Place in the fridge for a few hours before serving