Ingrédients pour Cassata Gelato
- Eggs
- 2 cups sifted icing sugar
- 2 cups heavy cream
- 1 teaspoon almond essence
- Dark Chocolate
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons water
- Vanilla Essence
- Egg White
- Glace Cherries
- Glace Apricot
- Glace Pineapple Rings
- Glace Ginger
- Glace Green Cherries
- Sliced Almonds
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Comment préparer Cassata Gelato
- **First Layer (Almond):**
- Beat 4 large egg whites until stiff peaks form.
- Gradually beat in 1 cup sifted icing sugar until glossy.
- Gently fold in 4 large egg yolks, one at a time.
- In a separate bowl, beat 1 cup heavy cream with 1 teaspoon almond essence until soft peaks form.
- Fold the whipped cream into the egg mixture until just combined.
- Pour the mixture into a deep 20cm round cake tin.
- Smooth the top and freeze until firm (at least 4 hours).
- **Second Layer (Chocolate):**
- Beat 4 large egg whites until stiff peaks form.
- Gradually beat in 1 cup sifted icing sugar until glossy.
- Whip 1 cup heavy cream until soft peaks form. Gently fold in the egg white mixture.
- Melt 100g chopped dark chocolate in a double boiler or microwave.
- Remove from heat and stir in 2 large egg yolks.
- In a small bowl, whisk together 2 tablespoons unsweetened cocoa powder and 2 tablespoons water until smooth. Stir into the chocolate mixture.
- Gently fold the chocolate mixture into the whipped cream mixture.
- Spread the chocolate mixture evenly over the frozen almond layer.
- Freeze until firm (at least 4 hours).
- **Third Layer (Fruit & Nut):**
- Beat 1 1/2 cups heavy cream with 1 teaspoon vanilla extract until firm peaks form.
- In a separate bowl, beat 2 large egg whites until soft peaks form. Gradually add 1/2 cup sifted icing sugar, beating well after each addition.
- Gently fold the egg white mixture into the whipped cream.
- Stir in 1/2 cup chopped mixed candied fruit and 1/4 cup toasted flaked almonds.
- Spread the fruit and nut mixture over the chocolate layer.
- Freeze until set, preferably overnight.
- **To Serve:**
- Run a small spatula around the edge of the cassata tin.
- Run a hot, damp cloth over the outside of the tin for a few seconds.
- Invert the cassata onto a serving plate.
- Decorate with whipped cream swirls and grated chocolate, and seasonal decorations (for Christmas).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
108g
Fat
54g
Carbs
11g
