Cassata Gelata I Molded Ice Cream Recipes

CASSATA GELATO

Cassata Gelato image

A very easy and spectacular frozen dessert which is perfect for Christmas in a hot climate. This family favourite is from an old and well-loved cookery book of mine, The Australian Women's Weekly Italian Cooking Class Cookbook.

Provided by Tricia Mendes

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 eggs, separated
1/2 cup icing sugar
1/2 cup cream
3 drops almond essence
2 eggs, separated
1/2 cup icing sugar
1/2 cup cream
60 g dark chocolate
2 tablespoons cocoa
1 1/2 tablespoons water
1 cup cream
1 teaspoon vanilla essence
1 egg white
4 tablespoons icing sugar
2 tablespoons red glace cherries
2 glace apricot
2 glace pineapple rings
1 tablespoon glace ginger
1 tablespoon glace green cherries
30 g sliced almonds, toasted (To toast almonds, place on oven tray in moderate oven, 5 - 8 minutes)

Steps:

FIRST LAYER:.
Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8") round cake tin. Smooth over top, freeze until firm.
SECOND LAYER:.
Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm.
THIRD LAYER:.
Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight.
TO SERVE:.
Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate.
If serving at a celebration such as Christmas, use seasonal decorations.

CASSATA GELATA I (MOLDED ICE CREAM)

Cassata Gelata I (molded Ice Cream) image

This is one of the simplest versions of this wonderful dessert which requires no cooking, just a little time and patience which will, I promise, be amply rewarded. I recommend using really good quality store-bought ice cream but, if you wish, you can reduce the calories and fat by using frozen yogurt. But you don't eat this every day, so go for it, whipped cream and all. Just make sure the bowl you use will fit into your freezer. Almost all the time is freezing time.

Provided by Chef Kate

Categories Frozen Desserts

Time 6h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 pint vanilla ice cream
1 pint chocolate ice cream
1 pint pistachio ice cream
2 1/2 cups heavy cream (not ultra-pastuerized)
1/4 cup powdered sugar
1/2 cup hazelnuts, toasted and finely chopped
1/4 lb bittersweet chocolate (I use Lindt or Caillebaut)

Steps:

Soften the chocolate ice cream.
Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
Place the bowl in the freezer and allow the chocolate layer to harden.
While the chocolate is hardening, soften the vanilla ice cream.
When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
Replace in the freezer.
Whip one cup of the cream with two tablespoons of the sugar.
Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
Replace it in the freezer while you whip the remaining cream and sugar.
When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
Now cover the ice cream 'mound' with whipped cream.
If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
Bring a cake server and a pitcher of warm water to the table.
Dip the server in the water and slice servings of the cassata.

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