| 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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