Wednesday, April 16, 2014

Neapolitan Cassatta (1970)

  • 1 quart vanilla ice cream
  • 1 1/2 pints raspberry ice
  • 1 pint coffee ice cream
  • 1 cup heavy cream, whipped
  • 1/2 cup glaceed or candied  fruit
  • 1 tbspns rum
  • 1 cherry
  • glaceed citron slices
Soak candied fruit in rum for 30 minutes.

LIne a 6-cup, dome-shaped cassatta mold with 1 pint vanilla ice cream. Over this, add a layer of raspberry ice and a layer of coffee ice cream.  

Stir rum-soaked fruit into the remaining softened vanilla ice cream and fold in 1/2 cup whipped cream.  Filled center of mold. Covered with wax paper and a lid, and freeze until ice cream is firm.

30 minutes before serving, unmold onto a chilled serving plate and garnish with a cherry, citron slices, and remaining whipped cream.  Return to freezer. Serves 10. 

(Origin - "Molded Dishes Cookbook" by Nancy Fair McIntyre, 1970.)

(Note - "Cassata ice cream is a multicolored ice cream made of alternating layers of different flavors, often topped with sponge cake soaked in liqueur. The term cassata stands for little case, and the ice cream typically has a bricklike shape. This ice cream is believed to be inspired by a very popular sweet in Sicily called cassata." Source -

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