Cassata
A refreshing ice cream based dessert that goes along way.
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Servings: 12 people
Calories: 181kcal
Ingredients
- 1 1/2 ltrs vanilla ice cream softened
- 2 tbsp rum 30 ml
- 1/2 cup sugar 125 ml
- 3 large egg whites
- 1 ltrs raspberry sherbet softened
- 3/4 ltrs pistachio ice cream softened
- 1/2 cup candied fruit 125 ml, diced
- 1/2 cup whipping cream 125 ml
The garnish:
- 1 cup whipping cream 250 ml
- Candied fruit
Instructions
- Line a 4 litre mould or bowl with the vanilla ice cream and freeze until firm.
- Cover the vanilla ice cream evenly with the raspberry sherbet and freeze until solid.
- Repeat the process with the pistachio ice cream.
- Beat the egg whites until foamy, and slowly beat in the sugar.
- Whip the cream until stiff. Fold the cream, candied fruit, and optional rum into the egg whites, folding gently until thoroughly combined.
- Spoon the egg white mixture into the centre of the moulded ice cream, spreading it evenly to form a smooth bottom layer.
- Cover and freeze until firm.
- The dish may be kept frozen for up to two weeks at this stage.
- To unmould, dip the outside of the mould or bowl in hot water for 5 or 6 seconds and invert onto a cold platter.
- Whip the remaining cup of whipping cream until stiff and decorate the moulded ice cream with a pastry bag fitted with a decorative tip.
- Garnish with the candied fruit.
- Alternately, decorate the ice cream with the candied fruit, and serve the whipped cream in a separate bowl for the diners to serve themselves.
Nutrition
Sodium: 35mg | Sugar: 18g | Fiber: 0.2g | Potassium: 41mg | Cholesterol: 40mg | Calories: 181kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 0.4g | Saturated Fat: 7g | Fat: 11g | Protein: 2g | Carbohydrates: 19g
