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Cassata

Ingredients
  Chocolate ice cream 1 Pint, slightly softened
  Strawberry ice cream/Sorbet 3⁄4 Pint, slightly softened
  Fresh double cream 1⁄4 Pint
  Icing sugar 1⁄2 Ounce
  Sultanas 1 Ounce, chopped
  Candied angelica 1⁄2 Ounce
  Glace cherries 2 Ounce, chopped
  Slivered blanched almonds 1⁄2 Ounce
Directions

MAKING
1) Take a chilled 5-cup metal bowl or pudding basin. Line it with the chocolate ice cream.
2) Place the bowl or basin in the freezer till it becomes hard.
3) Smooth in the next layer of Strawberry ice cream or sorbet of about 1/2-inch thickness. Leave a cavity in the centre.
4) Place the container in the refrigerator to freeze once more till hard.
5) In a bowl, slightly beat the cream with the sugar. Fold in the sultanas, candied Angelica, glace cherries and almonds.
6) Fill the nuts mixture into the centre cavity.
7) Cover the mould with a foil. Place in a freezer bag.
8) Seal, label and freeze the ice cream.
9) To thaw the Cassata, wrap the mould in a hot towel.

SERVING
10) Unmould the Cassata onto a chilled plate.
11) Slice into individual plates.
12) Garnish the ice cream with more chopped nuts or fruits, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Ingredient: 
Nut
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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