NEAPOLITAN CASSATA
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Line the inside of a chilled pudding basin with the vanilla ice cream , With a metal spoon dipped in hot water.
- Cover the basin with foil and freeze for about 1 hour.
- Cover the vanilla ice cream with a layer of chocolate ice cream, leave a shaft dug in the centre for the cassata mixture.
- Cover and freeze for about 1- 2 hours.
- Cassata mixture : whip the cream until it forms soft peaks. Fold in the sugar and fruit.
- Whisk the egg white until fairly stiff and fold it in gently but thoroughly.
- Spoon the mixture into the basin, tapping the basin to eliminate any air bubbles.
- Smooth the top, cover and freeze until firm.
- To serve, dip the basin briefly into hot water and turn the cassata out onto a serving dish.
- Smooth the surface with a palette knife, if necessary. Cut into wedges to serve.
INGREDIENTS
- 450 ml vanilla ice cream
- 400 ml chocolate ice cream
- 30 ml double cream
- 50 grams icing sugar, sifted
- 120 grams mixed crystallized fruit, cut into small pieces
- 1 egg white
4 comments for “Neapolitan Cassata”
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