Cassata
Last Updated on
An ice cream bomb from sunny Italy.
Ingredients:
Procedure:
1. Chop the candied fruit and rinsed raisins finely and drizzle with wine
2. Boil almonds in water for a minute, peel and finely chop
3. First prepare the chocolate ice cream and freeze it so that it is firm but not hard
4. Then freeze the strawberry ice cream in the same way
5. Line the bottom and sides of a suitably sized metal bowl with an even layer of firm chocolate ice cream (see recipe: chocolate ice cream), preferably with a spoon dipped in hot water, then freeze the ice cream in the freezer
6. Cover the solidified layer of chocolate ice cream with strawberry ice cream in the same way, letting it freeze as well (see recipe: strawberry ice cream)
7. When both layers are very stiff, whip the cream, adding the icing sugar and vanillin while whisking, then lightly stir in the fruit and almonds and fill the centre of the bowl
8. Smooth the surface, cover with buttered foil and freeze until all layers are stiff
9. Before serving, place the bomb in the refrigerator for about 1 hour, then dip the bowl in hot water for 1 second, tip the bomb out onto a flat dish and cut portions with a knife dipped in hot water
10. Serve immediately.
