RCI-DS.002.0030.001
Cassata II
Cassata can be either fruit-filled ice cream, as it is here, or a rich layer cake with ricotta cheese, fruit, chocolate, and cream.
Prep5 min
Cook5 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- dark rum or amaretto3 tablespoons
- 1 tablespoon
- mixed candied fruit¾ cupchopped
- ¾ cup
- french vanilla ice cream1 quartslightly softened
- pistachio nuts½ cupchopped
- coarsely chopped semisweet chocolate½ cup
- whipped cream and candied cherries for garnish (optional)1 unit
Method
1
Roughly chop the mixed candied fruit into small, uniform pieces and place them in a bowl. Pour the orange-flavored liqueur over the fruit and allow it to macerate for at least 15 minutes to absorb the flavor.
15 minutes
2
Shell and roughly chop the pistachio nuts, reserving a small handful of whole or halved pistachios for garnish. Set aside.
5 minutes
3
Pour the whipping cream into a chilled mixing bowl and whip using an electric mixer or whisk until stiff peaks form. Be careful not to overwhip.
5 minutes
4
Drain any excess liqueur from the macerated candied fruit, reserving a tablespoon or two of the liquid for optional drizzling.
2 minutes
5
Gently fold the macerated candied fruit and chopped pistachios into the whipped cream using a rubber spatula, taking care to maintain the cream's airy texture.
3 minutes
6
Spoon or pipe the mixture into small serving dishes, glasses, or lined mini cups, smoothing the tops evenly.
5 minutes
7
Refrigerate the filled dishes until the mixture is set and firm enough to hold its shape, at least 1 hour or up to overnight.
60 minutes
8
Before serving, garnish each portion with the reserved whole pistachios and a light drizzle of the reserved liqueur if desired. Serve chilled.
2 minutes