Cassata: The Best Cassata Recipe from Cook'n

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	Cassata

Serves: 12

Print this Recipe

   1 1/2 quarts vanilla ice cream slightly softened
   1 quart chocolate ice cream slightly softened
   1/2 cup cream
   1 teaspoon vanilla extract
   1 egg white
   2 tablespoons powdered sugar
   2 tablespoons candied cherries chopped
   2 tablespoons candied citron chopped
   2 tablespoons candied orange peels chopped
   1/2 cup cream
   Whole candied red cherries

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Line a 2-quart mold with vanilla ice cream. Freeze until firm, then cover vanilla ice cream with chocolate ice cream. Freeze until firm. Whip 1/2 cup of cream until stiff and blend in vanilla. Whip egg white to a soft peak, then beat in confectioners' sugar until stiff. Fold egg white into cream mixture, also the chopped cherries, citron and orange peel. Spoon this into center of molded ice cream and spread it to make a smooth layer. Cover and freeze. You may store this as long as a week in the freezer.

To unmold, dip the mold to the rim in hot water for a few seconds then invert onto a cold serving plate. Return to freezer to firm up the surface.

To serve, whip 1/2 cup heavy cream until stiff, use to decorate the Cassata and garnish with whole candied red cherries.

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