Neapolitan Cassata Recipe
In a few words, Neapolitan Cassatta is described as heavenly, superb and outstanding. Neapolitan Cassatta served as Dessert is the best food to pep me up. If you have plenty of Fruits on hand then Neapolitan Cassatta is the thing to make. Was it you or the fragrance of Neapolitan Cassatta that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1/2 cup glaceed or candied fruit
2 tbsp rum
1 qt vanilla ice cream
1 1/2 pints raspberry ice
1 pint coffee ice cream
1 cup heavy cream, whipped
Garnish: glaceed cherry, citron, and whipped cream
Directions
Soak candied fruit in rum for 1/2 hour.
Line a 6 cup, dome shaped cassatta mold with 1 pint vanilla ice cream, and over this add a layer of raspberry ice and a layer of coffee ice cream.
Stir rum soaked fruit into the remaining pint of softened vanilla ice cream and fold in 1/2 cup whipped cream.
Fill center of mold.
Cover with buttered wax paper and a lid and freeze until ice cream is firm.
Half an hour before serving, unmold onto a chilled serving plate and garnish with a cherry, slices of citron, and remaining whipped cream.
Return to freezer.
Line a 6 cup, dome shaped cassatta mold with 1 pint vanilla ice cream, and over this add a layer of raspberry ice and a layer of coffee ice cream.
Stir rum soaked fruit into the remaining pint of softened vanilla ice cream and fold in 1/2 cup whipped cream.
Fill center of mold.
Cover with buttered wax paper and a lid and freeze until ice cream is firm.
Half an hour before serving, unmold onto a chilled serving plate and garnish with a cherry, slices of citron, and remaining whipped cream.
Return to freezer.
