Cassata
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There are many versions of this Sicilian classic. This recipe highlights the versatility of ricotta in pairing it with candied fruit and lemon zest
14 March, 2012
Cuisine
Dietary Consideration
Season & Occasion
serves for
4
total time
4
HR
20
MIN
ingredients
Ricotta cheese
300 g
Cream
200 ml
Candied fruit
150 g
Maraschino liqueur
4 cl
Powdered sugar
50 g
Lemon juice
1
Mint
4 leaves
Blackcurrants
Powdered sugar
15 ml
Preparation
Chop the candied fruit.
Strain the ricotta through a colander and put into a pan. Add the maraschino cherries, powdered sugar, lemon juice and zest until smooth.
Whip the cream until stiff peaks form. Mix together the cream, fruit and ricotta mixture.
Divide the mixture between the molds and freeze for at least 4 hours.
About 10 minutes before serving, remove the molds from the freezer. Turn them out onto four plates (to dislodge: dip the molds briefly in hot water).
Garnish with the black currants and mint. Dust with the powdered sugar.
Wine pairing: Breganze Torcolato
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