Neapolitan Cassata Recipe
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.
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