What is Cassata ice cream?
Cassata Ice Cream is a multicolored ice cream made of alternating layers of various flavors poured with a fungal cake soaked in liqueur. The term Cassata means a small case and ice cream usually has a brick shape. It is assumed that this ice cream is inspired by a very popular sweet in Sicily called Cassata. It can be prepared in advance and stores well when it is frozen. In India, Cassata Ice Cream is also quite popular. Cassata Siciliana is completely covered with a layer of marzipan, which contain layers of mushroom cake moistened with liqueur or fruit canned. It can have very decorative icing in several samples of different colors and shapes such as flowers, fruits and rosettes. Sometimes Cassata is finished with candied fruit.
The ice cream itself is not so complicated. Cassata's basic ice cream can be easily made with several types of ice cream and mushroom cake. In Spumone, in Italy, dessert manufacturers make Cassata spumoni, ice cream with fruit and nuts. The traditional flavors of ice cream that the bondThey are, they are cherry, chocolate and pistachios.
Creating Cassata ice cream at home is a simple matter if all ice cream is purchased from the store. Some dessert manufacturers prefer to make every taste of ice cream itself, but that is more time consuming. Most recipes use at least three different ice cream flavors such as pistachio, strawberry and vanilla. Other desired main ingredients are fungus and liqueur such as rum. To create a more complex Cassata ice cream, they can use dried, mixed fruit, candied peel, spices and nuts such as hazelnut or roast almonds.
Cooks take a loaf pelvis or a rectangular cake and spray the jits with oil. Align the base with a plastic cover and then insert the sliced layer of rectangular cake. After slightly pressing down, all sides of the can with the chopped pieces of cakes that fit. Cut any of anyebyt and fill all gaps. Then they mix some water and sugar on the liqueur and brush the slices of the cake until they are quite humid.
vanilla ice cream that was left to soften in a bowl. The chef extends it over the base of the mushroom, causes the surface and leaves it to place it in the freezer for about half an hour. If the chef desires more complicated ice cream, mixes rum's soaked raisins, candied bark and chopped nuts into vanilla ice cream before spreading it into a mushroom cake.
The chef then uses a strawberry ice cream that is allowed to soften in advance and spread it on a layer of frozen vanilla ice cream. For more interesting taste, chefs can combine root powders such as cinnamon powder to ice cream to it spread. This is again allowed to freeze until it is set. Finally, on the upper part of the strawberry layer, the third layer of ice cream from the ice cream of the pistachio and the freezer sets is located.
Cassata ice cream must be set for a few hours or until it is solid. Some chefs giveEdities to leave the ice cream in the freezer overnight. To serve the cook, ice cream ice cream into a plate and cut it into wedges. To cut the ice cream easily, cooking can let the hot water run onto the knives until it is heated, wipe it, and then cut the ice cream. Chocolate curls or grated chocolate sometimes serves as a decoration.