Cassata -

Cassata

Ingredients

1 pint vanilla cream ice
1 pint chocolate cream ice
¼ pint double cream (whipped)
4-5 tablespoons mixed chopped glacé fruit (soaked in 2 tablespoons rum)

Bombe mould (1¼-1½ pints capacity), or 7-8 inch diameter cake tin

Method

Have the well chilled mould or tin ready. Line it with the vanilla cream ice, then line again with the chocolate cream ice; keep some vanilla cream ice aside. Fill the centre with the macerated glacé fruit mixed with the whipped cream, then top with the remaining cream ice. Put a piece of foil over top and freeze, preferably in a home­freezer for 6 hours, or in the ice-making compartment of a refrigerator if it is turned to its lowest temperature. Freeze for 6 hours or longer (preferably overnight) in refrigerator.

Dip the bombe or tin into cold water and turn out the cassata. Cut it into slices for serving.

Related food category:

• Ices and Iced Desserts