Cassatta Icecream

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Recipe's preparation

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Cassatta Ice-Cream

 

Cassatta originates from Southern Italy and, by definition should have three (3) different icecreams, one layer including candied fruit and nuts.

 

This version has:

·         Strawberry sorbet (Raspberries provide a richer red colour and is my preference)

·         Pistachio Nougat Icecream

·         Candied Fruit Vanilla Icecream

 

Please note all recipe elements have been taken from “The Basic Cook Book”. Also ensure the bowl is chilled in the freezer prior to preparation.

 

This receipe is defintely worth it and made so much easier with the use of the Thermmoix. The longest aspects are around the setting times of each layer. I make it each year for the Christmas feast and it looks beautiful. Add some mint on top for decoration. When ready for dessert cut into wedges and serve.

 

I make the day before.

 

Make the Candied Icecream

1.      Make the Vanilla Ice-cream as per The Basic Cook Book receipe. This is best made in the morning to allow for the freezing time. You may shorten the freeze time.

2.      Follow the receipe on page on 298 with the following variation.

 

a.      Prior to step 3 – Pulse for 2 secs 40gm candied orange and citus fruit with 20gm dried cranberries. You want them to be diced into small pieces

Make the Sorbet

1.      Make Sorbet

a.      Grind 100gm sugar for 15 sec/speed 9

b.      Add 300gm berries and grind for 15secs/speed 9

c.       Add 1 egg white and 1000gm ice

d.      Grind for 90secs/speed 10

2.      Thinly layer the chilled bowl with sorbet (reserve ½ the sorbet) and place reserved sorbet into the fridge

 

3.      Place the bowl into the freezer for at least 30 minutes until set

Make the Pistachio Nougat Icecream

1.      Grind 50gm pistachio nuts 3-4secs/speed 7

2.      Use the receipe at p306 as your guide.

a.      Use 135gm sugar

b.      Use 130gm egg white

3.      Mill sugar for 15 secs/speed 9

4.      Transfer to a bowl

5.      Clean and dry bowl thoroughly

6.      Insert butterfly and add egg whites and whip 3min/37C/speed 3.5

7.      Whilst mixing for a further 3.5min slowly add sugar – spoonful at a time until glossy

8.      Transfer to a bowl

9.      Whip 25gm cream at speed 3 – watch to ensure doesn’t over whip

10.  Remove butterfly

11.  Fold in the crushed pistacho gently

 

12.  Fold the cream and pistaachio mixture into the egg white gently

The layering process

1.      Remove bowl with sorbet layer from freezer and add in Nougat iceceam. As being layered, leave at least ½ the bowl for the remaining ingredients

2.      Put into the freezer for 1-2 hours to set enough to allow the remaining layers to be added

3.      Once set add a further layer of the sorbet (about ½cm thick) (if need be soften the sorbet by folding with a spoon

4.      Add the Candied Fruit Icecream

5.      Put into the freezer to set for 10 hours or overnight

 

6.      To serve, run the bowl under hot water for a few seconds, turn onto a board and slice

Variations

1.      After step 22 leave in the freezer for a few more hours and then add another layer of remaining sorbet across the bottom.

2.      At Step 22 layer the bottom with sponeg cake, pour white alochol such as vodka over the spong cake. Cover with plastic and freeze at step 23.

3.      You can use store bought vanilla icecream (ensure high quality). Melt the icrecream (leave out of freezer) enough to fold through the candied fruit. Put back in the freezer until needed.

 

4.      Instead of using crushed pistachio – make a praline and then pulse the paraline at 2-3sec and fold through through the cream. This will provide a greater crunch and texture to the Nougat Icecream