Cassata Gelato Food

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CASSATA



Cassata image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 12

6 eggs, at room temperature
2/3 cup sugar
1 teaspoon grated orange or lemon peel
1 cup all-purpose flour, sifted
3/4 cup warm water
5 tablespoons sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
3 cups Crema di Ricotta
1 1/2 cups confectioners' sugar
1/2 lemon, juiced
1/2 teaspoon lemon extract
Candied fruit, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
  • To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
  • Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.
  • To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.
  • To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.
  • To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
  • Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.

CASSATA GELATA I (MOLDED ICE CREAM)



Cassata Gelata I (molded Ice Cream) image

This is one of the simplest versions of this wonderful dessert which requires no cooking, just a little time and patience which will, I promise, be amply rewarded. I recommend using really good quality store-bought ice cream but, if you wish, you can reduce the calories and fat by using frozen yogurt. But you don't eat this every day, so go for it, whipped cream and all. Just make sure the bowl you use will fit into your freezer. Almost all the time is freezing time.

Provided by Chef Kate

Categories     Frozen Desserts

Time 6h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 pint vanilla ice cream
1 pint chocolate ice cream
1 pint pistachio ice cream
2 1/2 cups heavy cream (not ultra-pastuerized)
1/4 cup powdered sugar
1/2 cup hazelnuts, toasted and finely chopped
1/4 lb bittersweet chocolate (I use Lindt or Caillebaut)

Steps:

  • Soften the chocolate ice cream.
  • Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
  • Place the bowl in the freezer and allow the chocolate layer to harden.
  • While the chocolate is hardening, soften the vanilla ice cream.
  • When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
  • Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
  • When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
  • Replace in the freezer.
  • Whip one cup of the cream with two tablespoons of the sugar.
  • Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
  • Replace it in the freezer while you whip the remaining cream and sugar.
  • When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
  • If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
  • Now cover the ice cream 'mound' with whipped cream.
  • If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
  • With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
  • Bring a cake server and a pitcher of warm water to the table.
  • Dip the server in the water and slice servings of the cassata.

CASSATA GELATO



Cassata Gelato image

A very easy and spectacular frozen dessert which is perfect for Christmas in a hot climate. This family favourite is from an old and well-loved cookery book of mine, The Australian Women's Weekly Italian Cooking Class Cookbook.

Provided by Tricia Mendes

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

2 eggs, separated
1/2 cup icing sugar
1/2 cup cream
3 drops almond essence
2 eggs, separated
1/2 cup icing sugar
1/2 cup cream
60 g dark chocolate
2 tablespoons cocoa
1 1/2 tablespoons water
1 cup cream
1 teaspoon vanilla essence
1 egg white
4 tablespoons icing sugar
2 tablespoons red glace cherries
2 glace apricot
2 glace pineapple rings
1 tablespoon glace ginger
1 tablespoon glace green cherries
30 g sliced almonds, toasted (To toast almonds, place on oven tray in moderate oven, 5 - 8 minutes)

Steps:

  • FIRST LAYER:.
  • Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8") round cake tin. Smooth over top, freeze until firm.
  • SECOND LAYER:.
  • Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm.
  • THIRD LAYER:.
  • Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight.
  • TO SERVE:.
  • Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate.
  • If serving at a celebration such as Christmas, use seasonal decorations.

CASSATA SICILIANA



Cassata Siciliana image

A delicious cake from in and around the convents of Sicily

Provided by Good Food team

Categories     Afternoon tea, Dessert, Snack

Time 1h30m

Number Of Ingredients 16

25g melted butter for greasing and a little flour for dusting
6 medium eggs
140g golden caster sugar
140g plain flour
finely grated zest of half a lemon
140g assorted crystallised fruit
50g plain chocolate in one piece, put in the freezer 1 hour before needed
2 x tubs ricotta , as fresh as possible
140g golden caster sugar
280g icing sugar , sifted
1 tbsp lemon juice
a little milk
green food colouring
4 rounded tbsp apricot jam
1 tbsp Grand Marnier , Cointreau or other orange liqeur
crystallised fruits , candied peel and angelica, to decorate

Steps:

  • The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
  • Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
  • Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
  • Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
  • Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
  • Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
  • On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.

Nutrition Facts : Calories 832 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 153 grams carbohydrates, Sugar 123 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.55 milligram of sodium

ZUCCOTTO GELATO DI CASSATA SICILIANA



ZUCCOTTO GELATO DI CASSATA SICILIANA image

Il gelato di cassata siciliana o zuccotto, con ricotta, canditi e un morbido pan di Spagna imbevuto di Alchermes: facile da fare, stupirà i vostri ospiti e sarà un successo in tavola. Perfetto anche a Natale, non solo d'estate.

Provided by Ada Parisi

Categories     Dolci

Time 1h30m

Yield 8

Number Of Ingredients 21

PER IL SEMIFREDDO AL GUSTO CASSATA SICILIANA
300 grammi di ricotta di pecora freschissima
400 grammi di panna liquida fresca
150 grammi di canditi misti (arancia, zuccata, mandarino, pera, ciliegie)
100 grammi di cioccolato fondente
50 grammi di pistacchi di Bronte Igp
PER LA MERINGA ALL'ITALIANA (ve ne servono 330 grammi)
110 grammi di albume
220 grammi di zucchero
66 millilitri di acqua
un pizzico di sale
PER IL PAN DI SPAGNA
2 uova intere
50 grammi di zucchero
45 grammi di farina
un pizzico di scorza di limone grattugiata
burro e farina quanto basta per imburrare e infarinare la tortiera
PER LA BAGNA
100 millilitri di Alchermes
200 millilitri di acqua minerale
150 grammi di zucchero semolato

Steps:

  • Il gelato di cassata siciliana è più semplice da preparare rispetto ad altri semifreddi, perché non avete bisogno di preparare crema pasticcera, in quanto è la ricotta a sostenere la struttura del gelato. Dovete però montare la panna a neve non troppo ferma con un pizzico di sale e passare la ricotta al setaccio (una o due volte). Poi dovete lavorare la ricotta con una spatola o con una frusta a mano fino a renderla cremosa e omogenea. Aggiungete la panna, amalgamandola alla crema di ricotta con una spatola.
  • Per preparare la MERINGA ALL'ITALIANA è indispensabile l'uso di un termometro da cucina. Versate in un pentolino acqua e zucchero e portare a ebollizione. Misurare la temperatura con il termometro, che dovrà arrivare a 121 gradi. Mentre lo sciroppo di zucchero cuoce, montate leggermente gli albumi in una ciotola con un pizzico di sale. Devono diventare semplicemente schiumosi. Quando lo sciroppo di zucchero sarà arrivato a 121 gradi, versatelo a filo sugli albumi e montate con le fruste elettriche o in planetaria finché il composto non sarà gonfio, spumoso e sodo. Pesate la quantità di meringa indicata nella ricetta (330 grammi) e aggiungetela al composto di ricotta e panna. Amalgamate tutto con delicatezza e, una volta ottenuto un composto omogeneo, conservatelo in frigorifero.
  • Tagliate la frutta candita, il cioccolato fondente e i pistacchi a pezzi non troppo piccoli e aggiungeteli al composto di ricotta e meringa. Conservare in frigorifero fino al momento di utilizzarlo.
  • PER IL PAN DI SPAGNA, vi suggerisco di stendere parte del composto in una tortiera di diametro simile o uguale a quella dello stampo da zuccotto, e cuocere il resto in uno o due stampi per muffin, in modo da avere uno o due pezzi di pan di Spagna da potere sistemare al cuore dello zuccotto di cassata siciliana.
  • Preriscaldare il forno statico a 180 gradi. In una ciotola molto capiente lavorare le uova con lo zucchero e un pizzico di sale fino ad ottenere un composto bianco e spumoso, triplicato di volume. Aggiungere la farina setacciata sempre mescolando delicatamente dall'alto verso il basso. Versare nella teglia e negli stampini unti di burro e infarinati. Infornare a 180 gradi per 10-12 minuti o finché il pan di Spagna non sarà gonio e dorato. Sfornare e lasciare raffreddare su una gratella.
  • PER LA BAGNA, fare bollire acqua e zucchero fino a ridurre il liquido di un terzo. Una volta che il liquido si sarà ridotto, aggiungere l'Alchermes e lasciare raffreddare completamente.
  • COMPOSIZIONE DEL DOLCE: rivestire lo stampo da zuccotto con pellicola per alimenti, versarvi parte del gelato di cassata. Bagnare abbondantemente il pezzo di pan di Spagna che dovete mettere al centro dello zuccotto e sistemarlo con delicatezza, aggiungendo poi il resto del gelato. Livellare la superficie dello zuccotto gelato di cassata e coprire con il disco di pan di Spagna. Bagnare il disco abbondantemente con la bagna all'Alchermes, coprire con pellicola per alimenti e lasciare in congelatore per almeno 24 ore.
  • Prima di provare a sformare il dolce, lasciatelo per 15 minuti in frigorifero e per 5 minuti a temperatura ambiente, in modo che la pellicola si stacchi agevolmente dallo stampo. Capovolgete lo zuccotto e rimuovere la pellicola. Decorate con pistacchi, cioccolato o canditi, come preferite. Buon appetito!

Nutrition Facts : Calories 250, Fat 20

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SICILIA – GELATO ALLA CASSATA – (CASSATA GELATO) | THE EPICURE
The prototype for gelato was sorbetto (“sorbet”) or sherbet (from the Arabic shar’bet), which was made by combining fruit juice with snow from Mount Etna. In the 17th century gelato was invented by enriching sorbet with dairy products, and the… Sicilia – Gelato alla cassata – (Cassata gelato) Posted by nicolettaanne February 27, 2013. Home. The …
From epicureblog.wordpress.com


CASSATA GELATO, BEITUN - RESTAURANT REVIEWS & PHONE NUMBER ...
Cassata Gelato, Beitun: See unbiased reviews of Cassata Gelato, rated 5 of 5 on Tripadvisor and ranked #113 of 401 restaurants in Beitun.
From tripadvisor.com


CASSATA GELATO, BEITUN - UPDATED 2021 RESTAURANT REVIEWS ...
Cassata Gelato, Beitun: See unbiased reviews of Cassata Gelato, rated 5 of 5 on Tripadvisor and ranked #110 of 400 restaurants in Beitun.
From tripadvisor.ca


CASSATA SICILIANA | FOOD, GELATO
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


DAIS PANETTONE CASSATA SICILIANA 800 GR
Dais Panettone Cassata Siciliana 800 gr. Tax included. Shipping calculated at checkout. From the old Sicilian tradition the new panettone is enriched with ricotta cream and chocolate drops to offer a particular dessert, with a strong flavor. The panettone cassata Dais is a delicious moment to live with friends or family.
From italianfoodonline.com


CASSATA - EVEREST ICE CREAM
Cassata. An Italian classic with layers of creamy nougat and. chocolate gelato, together with a delicate chantilly cream, candied fruit and strega liqueur soaked sponge. Serving suggestion only. 12 x 110mL portions per carton. Download Product Specs.
From everest-icecream.com.au


CASSATA AI TUTTI FRUTTI GELATO | DISOTTO FOODS
Delivered: Frozen; Serve: Freezer to Table; Vegetarian Gluten Free. Produced in a factory that handles nuts and peanuts. Nutritional content per 100g
From disottofoods.co.uk


CASSATA GELATO CAKE - CIBO FOODS
Cassata Gelato Cake. $ 40.00. Classic Cassata Gelato cake. Vanilla cream gelato, Torrone gelato with nuts and glacé cherries. With our signature liquor sponge centre and finished with the beautiful chocolate gelato. Each design may vary as this is a hand made product. 38 in stock. Cassata Gelato Cake quantity. Add to cart.
From cibofoods.com.au


SIGEL - GELATO CASSATA SICILIANA CALORIES, CARBS ...
sigel - gelato cassata siciliana. Serving Size : 1 tazza. 300 Cal. 55 % 40g Carbs. 40 % 13g Fat. 5 % 4g Protein. Log Food. Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,700 cal. 300 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 54g. 13 / 67g left. Sodium 2,300g--/ 2,300g left. Cholesterol 300g--/ 300g left. Nutritional Info. Carbs 40 g. Dietary Fiber 0 …
From myfitnesspal.com


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