Cassata Gelata I (molded Ice Cream)
"This is one of the simplest versions of this wonderful dessert which requires no cooking, just a little time and patience which will, I promise, be amply rewarded. I recommend using really good quality store-bought ice cream but, if you wish, you can reduce the calories and fat by using frozen yogurt. But you don't eat this every day, so go for it, whipped cream and all. Just make sure the bowl you use will fit into your freezer. Almost all the time is freezing time."
- Ready In:
- 6hrs 30mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1 pint vanilla ice cream
- 1 pint chocolate ice cream
- 1 pint pistachio ice cream
- 2 1⁄2 cups heavy cream (not ultra-pastuerized)
- 1⁄4 cup powdered sugar
- 1⁄2 cup hazelnuts, toasted and finely chopped
- 1⁄4 lb bittersweet chocolate (I use Lindt or Caillebaut)
directions
- Soften the chocolate ice cream.
- Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
- Place the bowl in the freezer and allow the chocolate layer to harden.
- While the chocolate is hardening, soften the vanilla ice cream.
- When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
- Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
- When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
- Replace in the freezer.
- Whip one cup of the cream with two tablespoons of the sugar.
- Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
- Replace it in the freezer while you whip the remaining cream and sugar.
- When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
- If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
- Now cover the ice cream 'mound' with whipped cream.
- If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
- With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
- Bring a cake server and a pitcher of warm water to the table.
- Dip the server in the water and slice servings of the cassata.
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Reviews
-
Wordeful! I made last night, I had friends coming over to watch the semi finals for the World cup. In a hot summer night it was the perfect choice! I diped the bowl into warm water wow, it came out so easily. Very fancy! Thanks, Kate! -
This is a bit time consuming but well worth the extra effort, I omitted the pistachio ice cream and used strawberry as that is all I had, since I entertain in the summer on a regular basis, I am always looking for new and exciting desserts to serve at my dinner parties, I look forward to making this again using the pistachio ice cream next time, it's a wonderful frozen dessert that looks beautiful when removed from the bowl, and can also lend itself well using different flavors of ice cream. Thank you for sharing this great recipe Kate!...Kitten:)
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
