Cassata
Cassata
Author: Gran
Recipe type: Dessert
Ingredients
- 2.25 l vanilla ice cream
- 1 dessertspoon sugar
- juice of 1 lemon
- 1 banana
- 60 g glace cherries
- 2 glace apricots
- 1 slice glace pineapple
- 60 g mixed peel can substitute for glace apricots and pineapple)
- 60 g dark chocolate
- ¼ cup cocoa
- 1 tablespoon sugar
- 1 tablespoon water
- 60 g blanched slivered almonds
- 1 teaspoon rum
- 30 g butter
- almond essence
Instructions
- Divide ice cream evenly into 3 bowls. Keep in freezer until each is required. Combine strained lemon juice and the dessertspoon of sugar with sliced banana and finely chopped glace fruit. Stir into one bowl of slightly softened ice cream. Pour into foil lined 23 x 13 cm loaf tin. Freeze until firm. Each layer must be firm before topping with the next layer. Melt chocolate over hot water. Blend cocoa and the tablespoon of sugar with water; stir into melted chocolate. Add rum. Stir chocolate mixture into the second bowl of ice cream. Pour over fruit layer. Freeze. Heat butter, add almonds, stir over medium heat until golden brown. Drain. Cool. Add almonds to remaining ice cream. Flavour to taste with a few drops of almond essence. Pour over chocolate layer. Cover tin with foil and freeze 4 hours or overnight. Cur into slices to serve. A little rum or brandy can be spooned over each slice.
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