Best 2 Cassata Gelata I Molded Ice Cream Recipes
Cassata gelata, which translates to "molded ice cream," is a traditional Italian dessert. Dating back to the 17th century, it is known for its captivating presentation and delightful blend of flavors. The foundation of this dessert lies in its sponge cake layers, which are skillfully soaked in a mixture of sweet liqueur and fruit juices. These layers are then enveloped in a rich and creamy custard, often infused with essences like vanilla and orange. The heart of cassata gelata lies in its vibrant filling, typically comprised of candied fruits, chopped nuts, and delectable chocolate chips. This symphony of flavors is then carefully wrapped in a layer of marzipan and glazed with a shiny coat of icing. As you delve into the history and methods behind crafting cassata gelata, you'll discover the secrets to achieving its alluring appearance and the perfect balance of textures and flavors that make it a timeless favorite.
Here are our top 2 tried and tested recipes!
CASSATA GELATO
A very easy and spectacular frozen dessert which is perfect for Christmas in a hot climate. This family favourite is from an old and well-loved cookery book of mine, The Australian Women's Weekly Italian Cooking Class Cookbook.
Provided by Tricia Mendes
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- FIRST LAYER:.
- Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8") round cake tin. Smooth over top, freeze until firm.
- SECOND LAYER:.
- Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm.
- THIRD LAYER:.
- Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight.
- TO SERVE:.
- Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate.
- If serving at a celebration such as Christmas, use seasonal decorations.
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.
Provided by Chef Kate
Categories Frozen Desserts
Time 6h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final product will be. Use fresh fruit, high-quality chocolate, and full-fat dairy products.
- Make sure your ice cream is well-chilled before assembling the cassata: This will help prevent the ice cream from melting and becoming too soft.
- Use a variety of colors and flavors: This will make your cassata more visually appealing and delicious.
- Don't be afraid to experiment: There are many different ways to make cassata. Feel free to add your own personal touch to the recipe.
Conclusion:
Cassata gelata is a delicious and refreshing dessert that is perfect for any occasion. It is a great way to use up leftover ice cream and fruit. With a little planning and effort, you can easily make this classic Italian dessert at home. Note:
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