Method :
- Soften 3/4 of the vanilla ice cream
slightly, line a 1.2 liter bombe mould, pudding basin or foil container.
- Transfer the vanilla ice cream to
freezer and freeze.
- Soften the chocolate ice cream
slightly, use to make a layer inside the vanilla ice cream, leave a well
in the centre, freeze until solid.
- Whip the cream until it holds it
shape, add icing sugar and whip until thick.
- Fold in the fruits, spoon the mixture
into the well in the centre of the cassata, freeze until solid.
- Soften the remaining vanilla ice
cream, spread over the top of the cream to cover it completely.
- Cover the mould with a lid or foil,
freeze until required.
- To serve, dip the mould in hot water
for 1-2 seconds, unmould the cassata on to a chilled serving platter.
- Ready to serve.
Serves 7
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