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Monday, December 17, 2012,11:47 PM by
D.Sumithra

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NEAPOLITAN CASSATA

Serves :
8

Preparation Time :
5 hours

Cooking Time :
30 minutes

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

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