Title: Cassata
Categories: Desserts
Yield: 9 Servings

3 tb Dark rum or amaretto
1 tb Orange-flavored liqueur
3/4 c Mixed candied fruit chopped
3/4 c Whipping cream
1 qt French vanilla ice cream
-slightly softened
1/2 c Pistachio nuts chopped
1/2 c Coarsely chopped semisweet
-chocolate
Whipped cream and candied
-cherries for garnish;
-(opt.)

Recipe By: the California Culinary Academy Serving Size: 9 Preparation
Time: 0:20

1. Combine rum, liqueur, and candied fruit in a small bowl; set aside for
at least half an hour.

2. Meanwhile, line a 2-quart loaf pan or mold with a large piece of plastic
wrap, pressing it well into the corners. In a medium bowl, whip the cream
to soft peaks.

3. Spoon softened ice cream into a large bowl; fold in rum-fruit mixture,
pistachio nuts, and chocolate. Gently fold in whipped cream.

4. Pour into plastic-lined pan. Tap the pan against a cutting board several
times to fill the corners. Cover with plastic wrap and freeze overnight.

5. To serve, invert the pan on a chilled platter. Lift off the pan and
remove the plastic wrap. Garnish cassata with whipped cream rosettes,
candied cherries, or a light dusting of cocoa (if desired). Cut into
slices.

Notes: Cassata can be either fruit-filled ice cream, as it is here, or a
rich layer cake with ricotta cheese, fruit, chocolate, and cream.

Posted to JEWISH-FOOD digest V97 #330 by BNLImp@aol.com on Dec 20, 1997