Theme: Cool
What better for cool week than ice-cream?
I had a few other options flagged; like jellies and mousses, but who can resist a three layer ice-cream?... well I guess you can if you are highly lactose intolerant and go into anaphylactic shock if you eat ice-cream... then you might wanna resist this!
Even though it was three layers, it wasn't too much work. I didn't really wait for each layer to freeze firm before adding the next layer, cos let's face it; I started making it after dinner, and I wanted to go to bed before I turned into a pumpkin.
My favorite layer was the top layer, with a lovely almond flavour. It is the taste you most remember about cassata. The added texture of the glacé fruits and flaked almonds makes this ice-cream a real winner. Mum even kept praising it whilst she was eating it; that's when you know something is really good!
Cassata
Australian Women's Weekly
1/2 cup (80g) icing sugar
1/2 cup (125ml) cream
few drops almond essence
Second Layer:
2 eggs, seperated
1/2 cup (80g) icing sugar
1/2 cup (125ml) cream
60g dark eating chocolate, melted
2 tablespoons cocoa powder
1 1/2 tablespoon water
Third Layer
1cup (250ml) cream
1 teaspoon vanilla extract
1 egg white, beaten lightly
1/3 cup (55g) icing sugar
2 tablespoons red glacé cherries, chopped finely
2 glacé apricots, chopped finely (I couldn't find these, so I just used extra glacé cherries.)
2 glacé pineapple rings, chopped finely
1 tablespoon green glacé cherries, chopped finely
30g flaked almonds, toasted
1. Beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted icing sugar. Fold in lightly beaten egg yolks.
2. Beat cream and almond essence in small bowl with electric mixer until soft peaks form.; fold into egg mixture. Pour mixture into deep 20cm-round cake pan. Level top; freeze until firm.
3. Make second layer and spread over almond layer; freeze until firm.
Second Layer: beat egg whites in a small bowl with electric mixer until firm peaks form; gradually beat in sifted icing sugar. Beat cream in small bowl with electric mixer until soft peaks form; fold into egg white mixture. Place chocolate in small bowl; stir in egg yolks. Stir blended cocoa and water into chocolate mixture; fold chocolate mixture through cream mixture.
4. Make third layer and spread over second layer; freeze until firm.
Third Layer: beat cream and extract in small bowl with electric mixer until firm peaks form. Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sifted icing sugar. Fold egg white mixture into cream; fold in fruit and nuts.
5. Run small spatula around edge of cassata; wipe hot cloth over base and side of pan. Turn cassata onto serving plate.
Cassata can be made a week ahead; keep, covered, in freezer.
Serves 8.
this will be great tomorrow when it hits high 30s again. **drool***