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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Toasted Nut Cassata Recipe

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This recipe for Toasted Nut Cassata is from Mitchell Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup glaced cherries
2 tbsp brandy
300ml cream
2 tsp caster sugar
125g dark chocolate
15g butter
2 litre vanilla icecream
1 tsp vanilla
2 tsp cocoa
60g slivered almonds, lightly browned in moderate oven
60g coconut biscuits - crushed
300ml cream - extra
Directions:
Directions:
Stage 1
Line base of 8" spring form pan with foil, chop glaced cherries and combine with brandy, mix well. Let stand for 45 minutes. Whip cream and sugar until thick. Fold in fruit and brandy. Spread over base of pans. Freeze

Stage 2
Put chopped chocolate and butter in top of double saucepan, stir over gently simmering water until melted, cool. Soften 1 litre of the icecream and add stir in the the vanilla Add approx 1/2 cup of this ice-cream to the melted chocolate mixture, mix well. The melted chocolate gives the icecream a choc chip texture. Add the remainder of the softtened icecream, stir in sifted cocoa, mix well. Spread choc icecream over cream layer. Freeze

Stage 3
Soften remaining 1 litre icecream and spread over chocolate layer. Sprinkle combined biscuit crumbs and almonds over top. Press crumbs and almonds lightly into icecream. Freeze until firm.

Decorate with extra whipped cream and freeze until required.
Personal Notes:
Personal Notes:
Note: This recipe is made in 3 stages, each requiring time to freeze before going to next stage. It can be made over a cople of days.
Source: Yvonne Gregory, York 1982

 

 

 

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