Ice-cream Cassata

Name: Ice-cream Cassata (Cassarulata di Gelato)
Yield: Serves 8
Cuisine: Italy
Ingredients: 1 egg white; 1¼ lb (500 g) best-quality pistachio ice-cream; 4 oz (100 g) mixed candied fruit, finely chopped; 5 oz (150 g) whipped cream; chopped and whole candied fruit to decorate; 2 oz (50 g) icing sugar, sifted

Cassarulata di Gelato

Preparation info

Serves
8

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is the original recipe for the most traditional ice-cream of them all: a real Sicilian Cassata. If you dislike pistachio ice-cream, you can use vanilla instead, but you are breaking with tradition.

Ingredients

4 oz (100 g) mixed candied fruit, finely chopped
4 tablespoons liqueur (such as Cointreau)<

Europe
Italy
Dessert
ice cream
Mediterranean
Sicily
Vegetarian
Gluten-free

Method

Cover the chopped candied fruit with the liqueur and leave to soak for about 10 minutes. Have ready a 2 pint (1.2 litre) bombe mould, pudding basin or similar-shaped vessel (preferably metal) and keep this