| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Grains | California | Desserts | 9 | Servings |
INGREDIENTS
| 3 | tb | Dark rum or amaretto |
| 1 | tb | Orange-flavored liqueur |
| 3/4 | c | Mixed candied fruit chopped |
| 3/4 | c | Whipping cream |
| 1 | qt | French vanilla ice cream slightly softened |
| 1/2 | c | Pistachio nuts chopped |
| 1/2 | c | Coarsely chopped semisweet chocolate |
| Whipped cream and candied cherries for garnish; (opt.) |
INSTRUCTIONS
Recipe By: the California Culinary Academy Serving Size: 9 Preparation Time: 0:20 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. Notes: Cassata can be either fruit-filled ice cream, as it is here, or a rich layer cake with ricotta cheese, fruit, chocolate, and cream. Posted to JEWISH-FOOD digest V97 #330 by BNLImp@aol.com on Dec 20, 1997
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