Sicilian ice cream

Sicilian ice cream

Cassata semifredda

By
From
The Collection
Serves
8-10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g egg whites, (about 4 eggs)
70g caster sugar
100g good-quality ricotta cheese
20ml milk, plus a little extra if needed
400ml double cream
100g thin honey, warmed
100g mixed candied citron and orange peel, chopped
50g pine nuts, toasted
50g dark, bitter chocolate, chopped
80g skinned pistachio nuts
8-10 red candied cherries

Method

  1. Whisk the egg whites until stiff, then gradually whisk in 50g of the sugar. In another bowl, fluff the ricotta with a fork, adding a little milk to soften if it is too firm. Whip the double cream in another bowl until thick.
  2. Fold the honey into the whisked egg whites, followed by the whipped cream and ricotta. Then fold in the chopped candied peel, pine nuts and chocolate. Spoon into a 1.2 litre bowl or bombe mould, cover and chill in the freezer for 12 hours.
  3. Before serving, whiz the pistachio nuts with the remaining 20g sugar and 20ml milk in a blender to make a sauce.
  4. To unmould, dip the bowl into hot water for a few seconds to release the cassata, then turn out onto a plate. Cut into wedges, using a warm knife.
  5. Put a little pistachio sauce on each plate, lay a wedge of cassata in the centre, decorate with a cherry and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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