Name: Cassata Semifredda (Sicilian ice-cream)
Yield: Serves 8–10
Cuisine: Italian
Ingredients: 200 g egg whites (about 4); 80 g skinned pistachio nuts; 8–10 red candied cherries; 50 g dark, bitter chocolate, chopped; 20 ml milk (plus a little extra to soften ricotta if needed); 100 g ricotta cheese (best quality); 70 g caster sugar; 400 ml double cream; 100 g mixed candied citron and orange peel, chopped; 50 g pine nuts, toasted

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is the easier ice-cream and candied fruit version of cassata, as opposed to the elaborate, rich sponge, which is more time-consuming. My former head chef, Andrea Cavaliere perfected this cassata recipe - it is a semifreddo, with a superb soft texture.

Ingredients

200 g egg whites (about 4)
70 g caster sugar
100

Method

Whisk the egg whites until stiff, then gradually whisk in 50g of the sugar. In another bowl, fluff the ricotta with a fork, adding a little milk to soften if it is too firm. Whip the double cream in another bowl until thick.

Fold the honey into the whisked egg whites, followed by the whipped cream and ricotta.

Then fold in the chopped candied peel, pine nuts and chocolate. Spoon