Cassata Semifredda

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

Sicilian Ice Cream

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

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 eggs)
70 g caster sugar
100

Europe
Italy
Mediterranean
Gluten-free
ice cream
Vegetarian

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 into a