Slice of Pandoro with Vanilla Ricotta and Orange Sauce

Method

1. Cut a thick slice of pandoro from the bottom of the cake.
2. Prepare the vanilla ricotta: In a bowl, mix the ricotta with sugar. Split the vanilla pod, scrape out the seeds, and combine them with the sugar, then add the mixture to the ricotta and stir until creamy.
3. Prepare the orange sauce: Take an untreated orange. Remove the zest without the white pith and cut it into thin strips. Peel the orange and cut the segments cleanly, removing any membrane. In a small saucepan, add a teaspoon of sugar and the orange zest. Cook gently until the sugar dissolves and the zest releases its aroma. Add a small knob of butter and stir until melted.
4. In a non-stick pan, melt a little butter and toast the pandoro slice on both sides until golden and fragrant.
5. To serve, place the toasted pandoro on a plate. Spoon the vanilla ricotta cream on top. Arrange the orange segments around and drizzle with the warm orange sauce. Garnish with fresh mint leaves.