Recipes+
Ingredients
Method
1.Lightly spray a 20cm (base diameter) spring form cake pan with oil. Line base and side of pan with plastic food wrap, smoothing surface.
2.Combine a third of the ice-cream, fruit and almonds in a large bowl. Spoon into prepared pan; smooth surface. Cover surface with plastic food wrap; freeze for 2-3 hours or until firm.
3.Place cocoa powder in a small jug; stir in 1/4 cup hot water until combined. Cool. Combine half the remaining ice-cream and cooled cocoa mixture in a large bowl.
4.Remove wrap from ice-cream in pan. Spread mixture evenly over surface. Cover surface with plastic food wrap; freeze for 2-3 hours or until firm.
5.Combine remaining ice-cream and essence in a large bowl. Remove wrap from ice-cream in pan. Spread mixture evenly over surface. Cover with plastic food wrap; freeze overnight until firm.
6.To serve, release sides of pan and invert cassata on a chilled serving plate: peel away plastic food wrap. Cut into wedges. Serve.
Try a combination of glace fruits, such as cherries, ginger, apricots and pineapple. Reduce fat: Use low-fat ice-cream. Don’t over-soften ice-cream; it will become ice-like on refreezing.
Note
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