Difference between revisions of "Cassata II"
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[[Category:Dark rum Recipes]] | [[Category:Dark rum Recipes]] | ||
[[Category:Glace cherry Recipes]] | [[Category:Glace cherry Recipes]] | ||
| − | [[Category:Jewish Desserts]] | + | [[Category:Jewish cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Light whipping cream Recipes]] | [[Category:Light whipping cream Recipes]] | ||
[[Category:Orange liqueur Recipes]] | [[Category:Orange liqueur Recipes]] | ||
[[Category:Pistachio Recipes]] | [[Category:Pistachio Recipes]] | ||
[[Category:Semi-sweet chocolate Recipes]] | [[Category:Semi-sweet chocolate Recipes]] | ||
Revision as of 18:42, 8 May 2012
Description
Cassata can be either fruit-filled ice cream, as it is here, or a rich layer cake with ricotta cheese, fruit, chocolate, and cream.
Ingredients
- 3 tablespoons dark rum or amaretto
- 1 tablespoon orange-flavored liqueur
- ¾ cup mixed candied fruit, chopped
- ¾ cup whipping cream
- 1 quart french vanilla ice cream, slightly softened
- ½ cup pistachio nuts, chopped
- ½ cup coarsely chopped semisweet chocolate
- whipped cream and candied cherries for garnish (optional)
Directions
- Combine rum, liqueur, and candied fruit in a small bowl; set aside for at least half an hour.
- Meanwhile, line a 2-quart loaf pan or mold with a large piece of plastic wrap, pressing it well into the corners. In a medium bowl, whip the cream to soft peaks.
- Spoon softened ice cream into a large bowl; fold in rum-fruit mixture, pistachio nuts, and chocolate. Gently fold in whipped cream.
- Pour into plastic-lined pan. Tap the pan against a cutting board several times to fill the corners. Cover with plastic wrap and freeze overnight.
- To serve, invert the pan on a chilled platter. Lift off the pan and remove the plastic wrap. Garnish cassata with whipped cream rosettes, candied cherries, or a light dusting of cocoa (if desired). Cut into slices.
