Cassata Recipe - Cooking Index
Cassata Recipe - Cooking Index
| 1 | Vanilla ice cream - softened | |
| 1 cup | 237ml | Whipping cream |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 | Egg white | |
| 2 tablespoons | 30ml | Confectioners sugar |
| 1/4 cup | 23g / 0.8oz | Chopped almonds |
| 1/4 cup | 15g / 0.5oz | Chopped maraschino cherries |
| 1 | Chocolate ice cream - softened | |
| 2 tablespoons | 30ml | Chopped pistachio nuts |
Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.
In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set aside.
In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff.
Fold egg white into whipped cream; add almonds and cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or until firm.
In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.
Quickly dip mold into hot water (about 8 seconds). Invert onto chilled platter. Spread with whipped cream and sprinkle with pistachio nuts.
Source:
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