Cassata II

Cassata II Recipe - Classic Italian Dessert with Candied Fruit and Chocolate

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: overnight | Servings: 8-10

Introduction

Cassata II is a delicious and decadent frozen dessert that combines the flavors of amaretto, orange liqueur, candied fruit, pistachio nuts, and chocolate. This recipe is perfect for special occasions or when you want to impress your guests with a show-stopping dessert.

History

Cassata is a traditional Italian dessert that dates back to the 10th century. Originally from Sicily, cassata was made with ricotta cheese, sugar, and candied fruit. Over the years, different variations of cassata have emerged, including this modern version with French ice cream and a variety of flavorful ingredients.

Ingredients

3 tbsp dark rum or amaretto
1 tbsp orange-flavored liqueur
0.75 cup mixed candied fruit, chopped
0.75 cup whipping cream
1 qt (946 ml) French vanilla ice cream, slightly softened
0.5 cup pistachio nuts, chopped
0.5 cup coarsely chopped semisweet chocolate
whipped cream and candied cherries for garnish (optional)

How to prepare

Combine rum, liqueur, and candied fruit in a small bowl; let it sit for at least 30 minutes.
Meanwhile, line a 2 qt (1.89 liter) loaf pan or mold with a large piece of plastic wrap, ensuring it fits well into the corners.
In a medium bowl, whip the cream until soft peaks form.
Spoon softened ice cream into a large bowl; gently fold in the rum-fruit mixture, pistachio nuts, and chocolate. Gradually fold in the whipped cream.
Pour the mixture into the plastic-lined pan. Tap the pan against a cutting board several times to remove any air bubbles and ensure it fills the corners.
Cover the pan with plastic wrap and freeze it overnight.
To serve, place a chilled platter on top of the pan and invert it. Lift off the pan and remove the plastic wrap.
Garnish the cassata with whipped cream rosettes, candied cherries, or a light dusting of cocoa, if desired. Cut into slices.

Variations

Substitute the pistachio nuts with almonds or hazelnuts for a different flavor profile.
Add a splash of rum or brandy to the ice cream mixture for an extra kick of flavor.

Cooking Tips & Tricks

Make sure to slightly soften the French ice cream before mixing it with the other ingredients to ensure a smooth and creamy texture.

- Be sure to tap the pan against a cutting board to remove any air bubbles and ensure the mixture fills the corners of the pan.

- For a more elegant presentation, garnish the cassata with whipped cream rosettes, candied cherries, or a dusting of cocoa before serving.

Serving Suggestions

Serve Cassata II with a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Soften the French ice cream by letting it sit at room temperature for 10-15 minutes before mixing it with the other ingredients.

- Fold in the whipped cream gently to maintain a light and airy texture in the cassata.

Ingredient Substitutions

Use rum extract instead of amaretto for a non-alcoholic version of the recipe.

- Swap the candied fruit for dried fruit like raisins or apricots for a different flavor profile.

Make Ahead Tips

Cassata II can be made ahead of time and stored in the freezer for up to a week before serving. Simply remove it from the freezer 10-15 minutes before serving to allow it to soften slightly.

Presentation Ideas

Serve Cassata II on a chilled platter and garnish with whipped cream rosettes, candied cherries, or a dusting of cocoa for an elegant presentation.

Pairing Recommendations

Pair Cassata II with a glass of sweet dessert wine like Moscato or a cup of espresso for a perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover Cassata II in the freezer, tightly wrapped in plastic wrap, for up to a week. To serve, remove it from the freezer and let it soften slightly before slicing and serving.

Nutrition Information

Calories per serving

Each serving of Cassata II contains approximately 300 calories.

Carbohydrates

Each serving of Cassata II contains approximately 30 grams of carbohydrates.

Fats

Each serving of Cassata II contains approximately 20 grams of fats.

Proteins

Each serving of Cassata II contains approximately 5 grams of proteins.

Vitamins and minerals

Cassata II is a rich source of calcium, vitamin A, and vitamin C.

Alergens

Cassata II contains dairy (whipping cream, French ice cream) and nuts (pistachio nuts). It may also contain gluten if the candied fruit contains wheat-based ingredients.

Summary

Cassata II is a decadent dessert that is high in fats and carbohydrates but also provides essential nutrients like calcium and vitamins A and C.

Summary

Cassata II is a decadent and flavorful frozen dessert that is perfect for special occasions or when you want to impress your guests. With a combination of amaretto, orange liqueur, candied fruit, pistachio nuts, and chocolate, this dessert is sure to be a hit at any gathering.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Cassata II. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was a wonderful cook, and she always had the most delicious recipes up her sleeve. On this particular day, she was preparing a special dessert for a family gathering - Cassata II.

As I watched Maria effortlessly mix together ricotta cheese, sugar, and candied fruit, I was mesmerized by the colors and flavors coming together in front of me. The scent of vanilla and citrus filled the air, and I couldn't wait to taste the final product. Maria explained that Cassata II was a traditional Italian dessert that her mother used to make for special occasions, and she was happy to pass on the recipe to me.

After patiently waiting for the Cassata II to set in the refrigerator, Maria finally served me a slice of the creamy, fruity dessert. The first bite was a revelation - the rich ricotta cheese was perfectly balanced by the sweet candied fruit, and the hint of citrus added a refreshing touch. I knew right then and there that this recipe would become a staple in my own kitchen.

Over the years, I have made Cassata II countless times, each time tweaking the recipe to make it my own. I have added different types of candied fruit, experimented with different ratios of sugar and ricotta cheese, and even tried substituting lemon zest for the orange zest. Each variation has its own unique charm, but the essence of the original recipe always shines through.

One of my favorite memories involving Cassata II was when I made it for my grandson's birthday party. He had always been a picky eater, but he had a sweet tooth that couldn't be denied. I knew that Cassata II would be the perfect dessert for his special day. As I watched him take his first bite, his eyes lit up with delight. He couldn't get enough of the creamy ricotta and the burst of flavor from the candied fruit. From that day on, Cassata II became his favorite dessert, and he would always request it whenever he visited.

I have shared the recipe for Cassata II with many friends and family members over the years, each time passing on the tradition of this delicious dessert. I have taught my daughter how to make it, and she has added her own spin to the recipe by incorporating chocolate shavings on top. I have also brought Cassata II to potlucks and gatherings, where it never fails to impress and delight.

As I look back on my journey with Cassata II, I am filled with gratitude for Maria and her generosity in sharing this recipe with me. It has become more than just a dessert - it is a symbol of love, tradition, and the joy of sharing good food with the ones we hold dear. I will continue to make Cassata II for years to come, passing on the recipe to future generations and keeping the spirit of this delicious dessert alive.