Scarlett WCassata Italienne
October 23rd 2007 09:53
Cassata Italienne
About Cassata
Cassata is a traditional sweet from the province of Palermo, Sicily (Italy). It is similar to the French gateau. The word ”Cassata” comes from Arabic gashatah (cf. Latin caseata, anything made of cheese) and was first introduced during the Arab rule in Sicily from the 9th to the 11th century.
INGREDIENTS
Serves 2-4
90 gm / 3 oz common meringue
200 gm / 7 oz vanilla ice cream, softened
50 gm / 1.5-2 oz raspberry jam
200 gm / 7 oz raspberry sorbet, softened
For the common meringue (French meringue)
250 gm /8 oz egg whites
250 gm /8 oz fine granulated sugar
250 gm /8 oz fine granulated sugar or sifted confectioners’ sugar
For raspberry jam (60 gm)
28 gm sugar
7.5 gm / ¼ oz water
31.25 gm / 1 oz raspberries, fresh
3 gm glucose
2.5 gm pectin
For the vanilla ice cream (about 333 gm)
2 egg yolks
62.5 gm / 2 oz sugar
167 ml milk
83.5 ml heavy cream, freshly opened, pasteurized cream
1.7 ml vanilla extract
pint of salt
For the raspberry sorbet
500 gm / 1 lb sugar
500 ml / 1 pt water
1125 gm / 2 lb 4 oz strained raspberry purée
For the raspberry purée
1500 gm fresh or frozen raspberries, thawed if frozen
375 gm / 12 oz / 1½ cup caster sugar
1. Preheat the oven to 120ºC. Line a 6½ X 3½ inches / 17 X 9cm loaf mold.
2. For the vanilla ice cream, combine the egg yolks and sugar in a bowl. Whip until thick and light.
3. Heat the milk to scalding (just below simmering) in a double boiler.
4. Slowly beat the hot milk into the beaten eggs and sugar. This raises the temperature of the eggs gradually and helps prevent curdling.
5. Heat the mixture slowly in a double boiler, stirring constantly, in order to prevent curdling, until the mixture thickens enough to coat the back of a spoon. Immediately remove from the heat.
6. Stir in the cold cream to stop the cooking. Add the vanilla and salt.
7. Chill the mixture thoroughly.
8. Freeze in an ice cream freezer according to the manufacturer’s directions.
9. To prepare the raspberry purée, blend the raspberries to a purée with the sugar then boil down to reduce by half. Cool, then rub through a sieve with a ladle to remove the pips.
10. For the raspberry sorbet. Make a syrup by heating the sugar and water to dissolve the sugar. Cool.
11. Mix the syrup with the raspberry purée. Taste the mix before freezing. Chill well. Freeze in an ice cream freezer according to the manufacturer’s instructions.
12. For the raspberry jam, place 23.5 gm of sugar and water in a saucepan and bring to a boil, dissolving the sugar.
13. Add the raspberries and glucose. Boil until the fruit has broken down and the consistency is thick.
14. Mix together the pectin and the remaining sugar. Add to the cooked fruit. Mix well and simmer another 3 minutes.
15. Pour into a clean glass jar and seal. Keep refrigerated.
16. To make the common meringue, with the whip attachment, beat the egg whites first at medium speed, then at high speed, until they form soft peaks.
17. Add 250 gm of sugar, a little at a time, with the machine running. Whip until stiff.
18. Stop the machine. Fold in the remaining sugar with a spatula.
19. For the Cassata Italienne. Using a pastry bag with a plain tip, pipe the meringue onto the parchment-lined sheet pan in a rectangle loaf molds. Bake for 1 hour. Cool.
20. Line the mold with plastic film.
21. Using a pastry bag with a plain tip, pipe the ice cream into the bottom of the mold and smooth the surface (using a pastry bag makes it easier to avoid air bubbles). Freeze until firm.
22. Spread the raspberry jam onto the ice cream in an even layer. Freeze until firm.
23. Pipe the raspberry sorbet into the mold and smooth the surface.
24. Place the baked, cooled meringue on top of the sorbet and press down gently. Freeze until firm.
25. Unmold, remove the plastic film, and slice to serve.
Note:
To make the vanilla ice cream, if you are not using freshly opened, pasteurized cream, it is best to scald and cool the cream or else to heat it with the milk in step 2. In this case, set the cooked custard in an ice-water bath as soon as it is cooked to stop the cooking.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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