Cassata Siciliana, A Regal Design Part 3 – Ice Cream Cassata

I’m back with a Cassata Siciliana recipe variation that should be less labor intensive than the elegant one in my last post. Since this is such a beautiful confection that deserves “center stage”, I searched for a recipe that was more “user-friendly” so to speak. In my research, I have found that so many of these dessert recipes are so labor intensive with so many steps and require so much time spent to create them that I felt they might be a burden on some of us who are not as experienced in the kitchen. Accordingly, I find myself looking for recipes that could be adapted to our busy lifestyles. The authentic ones are great if you have the cooking / baking expertise and the time and space to do them but not everyone fits this description. So, I will throw in easier recipes when I can so that more of you can try them if you wish to do so. That being said, this next recipe uses ice cream for the filling. It makes a beautiful Italian dessert and it is cool and refreshing.

Ice Cream Cassata Siciliana Recipe:

1 litre vanilla ice cream – approximately 34 ounces
300 ml cream – approximately 10 ounces
1/2 teaspoon almond essence
1/2 cup toasted almonds
50 gm dark chocolate – approximately 1 ¾ to 2 ounces
2 Tablespoons sugar
1/2 glace fruit, chopped – this is candied fruit

To Make the Cassata:

Soften the ice cream and then mix the almond essence in it.

Line the base and sides of a 1 litre (or 1 quart) pudding basin (this is a bowl in which raw pudding dough or batter is placed for cooking – a heat proof bowl). Leave a cavity in the center for the fruit filling mixture. Freeze this until firm.

Whip the cream and sugar together until stiff peaks form. Chop chocolate and almonds and fold these along with the chopped fruit into the whipped cream mixture. Fill the cavity of the bowl of ice cream with this mixture. Cover with foil and freeze until firm.

To serve, dip the basin into very hot water quickly 2 or 3 times. Invert and shake bowl sharply to ease the cassata out of bowl and onto a serving plate. Cut the cassata into wedges and serve immediately.

I urge you to try some of the recipes I have provided in my posts. They are very tasty and, of course, they’re beautiful to behold. What a special treat they would be when served to your family and friends! And, what a compliment to you when they revel in the experience!

There are many more Italian Desserts of Sicilian origin to explore and we will forge ahead undaunted by our own meager cooking expertise to bring them to you in a way that you can use them and enjoy them. Come on back in a few days and see what’s cooking in the kitchen!

Bon Appétit!