How to make Sicilian cassata with ice cream, an exquisite Sicilian pastry recipe with cream, pistachios and rum among the necessary ingredients, with a colorful appearance and with cream, chocolate and lemon flavors.
Ingredients for 6 people
- 2 dl of chocolate ice cream
- 2 dl of cream ice cream
- 1 dl of lemon ice cream
- 100 g of sugar
- 2 egg whites
- 3 tablespoons of water
- 1 dl of fresh whipped cream
- 100 g of assorted diced candied fruit
- 1 glass of rum
- 1 tablespoon of shelled and peeled pistachios
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Preparation of Sicilian cassata with ice cream
Take a cassate mold with lid and line it with a first layer of cream ice cream, followed by one of chocolate ice cream and one of lemon ice cream.
Spread the ice cream on the bottom and on the walls of the mold, leaving a cavity in the center where the mixture will be placed per cassata.
Place the ice cream coated mold in the freezer.
Meanwhile, put a pan on the stove with the sugar and three tablespoons of cold water and, stirring constantly, cook until a small solid sugar bubble forms on top of it, immersing a wet wooden stick in cold water.
At this point, remove the syrup from the heat and add the egg whites, whisked until stiff, from the bottom upwards.
Continue to stir, always taking care not to disassemble the egg whites, until the mixture is almost cold, then add the whipped cream, mixing gently from the bottom upwards, the rum, the diced candied fruit and the peeled pistachios and cut in half.
Mix well and pour the mixture into the center of the mold already coated with ice cream.
Level the surface, cover with a sheet of parchment paper and then with the appropriate lid.
Keep the preparation in the freezer until ready to serve, at least three hours.
To demould the cassata, quickly immerse the mold in a container containing hot water.
