Scarlett WCassatta
September 26th 2006 10:48
Cassatta
About Cassatta
Cassatta is a rich and moist traditional Italian dessert. A tempting combination of soft, thick, yummy custard filling, fresh cherries in glace, whipped cream and three delicious ice cream flavour – chocolate, pistachio, and strawberry and filled with roasted pistachios, cherries bits and top with haphazard pattern chocolate. Perfect for any occasion that demands traditional great flavour.
INGREDIENTS
Serves 6-8
For the chocolate ice-cream
100 gm plain chocolate, broken into pieces
200 gm fresh chilled custard
150 ml whipping cream
Other
200 gm plain chocolate, broken into pieces
275 gm / 10 oz good-quality pistachio ice cream
25 gm / 1 oz shelled pistachios, toasted
50 gm / 2 oz candied peel, finely chopped
25 gm / 1 oz glacé cherries, finely chopped
275 gm / 10 oz good-quality strawberry ice cream
1. Line a 450gm/1lb loaf tin with clingfilm. Place in the freezer. For the chocolate ice-cream, melt 100gm/3½oz of the chocolate into a heatproof bowl set over a saucepan of simmering water, stir until smooth, then cool. Place the custard into a bowl. Stir in the cream and the chocolate and stir until mixed. Spoon into a shallow, lidded freezer box and transfer to the freezer. Every 2 hours remove from the freezer and using an electric whisk, whisk thoroughly. Repeat 3 times, then leave until frozen solid.
2. Remove the chocolate ice cream from the freezer and allow to soften. Remove the loaf tin from the freezer and press the chocolate ice cream into the bottom of the tin, press down well and allow it to come up the sides of the tin. Return to the freezer and leave until solid.
3. Soften the pistachio ice cream, then beat in the pistachios, candied peel and cherries, Spoon into the tin, pressing down well and smoothing the top. Return to the freezer until hard. Soften the strawberry ice cream and spread on to the pistachio ice cream. Smooth the top. Return to the freezer for at least 1 hour, or until completely solid.
4. Meanwhile, melt the remaining chocolate, stir until smooth and cool slightly. Remove the loaf tin from the freezer. Dip into hot water and turn onto a serving dish. Using a teaspoon, drizzle the chocolate over the ice cream in a haphazard pattern. Return the cassata to the freezer, until the chocolate has set. Dip a knife in hot water and use to slice the cassata. Serve immediately.
**From “Quick and Simple Italian Recipes” **
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