← Back to Search Results
Italian, Sicily
Cassata Gelato

Photo by:
Comments: 0
 

Recipe

This version of the Sicilian frozen dessert is loaded with fruit and utterly irresistible.

Yield: Makes 6–8 servings
Prep time: 25 Mins, Plus Freezing Time
Cooking time: 10 Mins

Ingredients

  • 1 cup sugar
  • 4 large egg yolks
  • 1 tsp pure vanilla extract
  • 1¼ cups heavy cream, lightly whipped
  • ¼ cup glaceed cherries
  • ¼ cup dried apricots
  • ¼ cup dried pineapple
  • ¼ cup chopped pistachios
  • 6 oz (168g) fresh raspberries
  • Additional dried fruits and pistachio nuts, for garnish (optional)

Special Equipment:

  • 7 cup capacity metal bowl
  • Electric mixer
  • Blender

Directions

1. Bring the sugar and ¼ cup water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Boil for 5 minutes, until thick and syrupy.

2. Beat the egg yolks with a hand-held electric mixer, slowly adding the hot syrup, until the mixture is cooled, thick, and pale. Fold in the whipped cream and vanilla. Transfer one third of the mixture to another bowl and stir in the cherries, apricots, pineapple, and pistachios. Cover and refrigerate.

3. Purèe the raspberries in a blender. Rub through a fine sieve to remove the seeds and stir into the plain cream mixture. Pour into shallow metal baking dish and freeze, stirring occasionally, with a large metal spoon, about 4 hours, until partially set. Freeze a metal bowl with about 3½ cups capacity until very cold. Spread the raspberry cream in the bottom and up the sides of the bowl, leaving a cavity in the center. Fill with the chilled fruit mixture. Cover and freeze at least 8 hours, until firm.

4. Dip the bowl into warm water for a few seconds and then invert onto a serving plate and remove the bowl. Decorate with dried fruits and pistachio nuts, if desired. Cut into wedges and serve immediately.

Notes

Freeze for up to 4 months


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 8 servings and does not include optional dried fruits and nuts.

 

Nutritional Information

Nutrients per serving (% daily value)

322kcal (16%)
49mg (5%)
6mg (10%)
199mcg RAE (7%)
194mg
16mg
3g
32g
2g
39g
156mg (52%)
25mg (1%)
10g (48%)
18g (28%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-masala American Masala
by Suvir Saran
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cook-with-jamie Cook with Jamie
by Jamie Oliver
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?