Cassata

True Love
8 servings Prep: 1 hr 20 mins
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Dairy

By Food24 November 03 2009
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Ingredients (9)

1.00 Litres ice cream — vanilla
500.00 ml ice cream — chocolate
125.00 ml cream
5.00 ml vanilla — essence
1.00 eggs — whites only
15.00 ml icing sugar
60.00 ml cherries — glacé, chopped
125.00 ml dried fruit — boiled
30.00 ml pistachios — chopped, roasted
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Method:

1. Place a 1.5L domed mould in freezer. Leave the vanilla ice cream at room temperature for about 10 minutes, or until soft enough to be spread easily but firmly inside the mould, to coat base and sides. Return to freezer for about 20 minutes.
2. Soften the chocolate ice cream slightly and spread over the vanilla ice cream. Freeze again for about 20 minutes or
until firm.
3. Beat the cream and vanilla essence until firm peaks form. In a separate bowl and with clean beaters, beat egg white into soft peaks and gradually add icing sugar. Fold the egg white mixture into cream, then fold in the fruits, glacé cherries and nuts. Fill the centre of the mould with cream mixture and smooth the surface. Cover with foil and freeze for at least six hours or overnight.
4. Remove from freezer and invert onto a plate. Lay a hot, damp cloth over mould and keep reheating the cloth until the mould lifts away. Try not to melt the
outside of the cassata too much.



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