Sicilian Cassata Recipe - Cooking Index
Sicilian Cassata Recipe - Cooking Index
| 3 tablespoons | 45ml | Dark rum or amaretto |
| 1 tablespoon | 15ml | Orange-flavored liqueur |
| 3/4 cup | 82g / 2.9oz | Mixed candied fruit - chopped |
| 3/4 cup | 177ml | Whipping cream |
| 1 | French vanilla ice cream - slightly softened | |
| 1/2 cup | 73g / 2.6oz | Pistachio nuts - chopped |
| 1/2 cup | 73g / 2.6oz | Coarsely chopped semisweet chocolate |
| Whipped cream and candied cherries - for garnish (opt.) |
1. Combine rum, liqueur, and candied fruit in a small bowl; set aside for at least half an hour.
2. Meanwhile, line a 2-quart loaf pan or mold with a large piece of plastic wrap, pressing it well into the corners. In a medium bowl, whip the cream to soft peaks.
3. Spoon softened ice cream into a large bowl; fold in rum-fruit mixture, pistachio nuts, and chocolate. Gently fold in whipped cream.
4. Pour into plastic-lined pan. Tap the pan against a cutting board several times to fill the corners. Cover with plastic wrap and freeze overnight.
5. To serve, invert the pan on a chilled platter. Lift off the pan and remove the plastic wrap. Garnish cassata with whipped cream rosettes, candied cherries, or a light dusting of cocoa (if desired). Cut into slices.
Source:
the California Culinary Academy
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