The Queen of Sicilian Sweets, Sicilian Cassata, but in ice cream version: here's the Sicilian cassata ice cream zucchini, a fresh dessert, greedy, with candied, pistachios, chocolate and a soft heart of sponge cake soaked by Alchermes. It's obviously perfect for summer, but also for a big holiday like Christmas, when an ice cream at the end of the meal pleases everyone.
As you know if you've been following me for a long time, I'm a lover of ice cream and semi-cold, Strictly Sicilian style and professionally balanced. The result I want to achieve is a creamy ice cream, intense, without ice crystals, both with and without ice cream maker. In particular, if you don't have ice cream maker I suggest you prefer semi-colds, which also contain a part of Italian meringue, which guarantees softness and air to the compound. If you want to delve deeper into the topic, I suggest you as always to read the text Modern semifreddi and ice cream cakes, to which I refer for the basic recipes and balances of my ice creams and semi-cold. In addition to this book, The essential tool in the kitchen when you prepare a semi-cold is the kitchen thermometer.
My tips for a perfect ice cream cassata
Is’ tradition prepare the ice cream cassata in one dome-shaped mold, also called a zucchini mold. I made a half-cold ricotta, but if you want you can make a crate, adding a semi-cold or ice cream to dark chocolate or pistachio (in this case the ice cream takes the name of “Prince of Monaco”). I preferred to put both pistachio and chocolate inside the ice cream, cut into small pieces along with candied. Instead, I made a base and a heart of sponge cake, that I soaked with Alchermes diluted in a syrup of water and sugar.
Two basic things: use fresh sheep's cottage cheese, decidedly tastier than the vaccinated one. On the other hand if the ricotta of timeless sweets such as cassata or Sicilian cannoli is sheep's, one reason there will be. Candied people must also be of quality: orange zest and whole candied mandarins, cherries, pumpkin (the candied who prepares bleaching the courgette snake). As well as pistachios and dark chocolate, which must be bitter and high in cocoa to counteract the sweetness of the ice cream.
Sicilian cassata ice cream zucchini, the Prince of Monaco and generally the “foams” (zucchini divided into quarters) are part of the so-called 'Silicon hard pieces', I've been missing so much since I live far from Sicily. I tried to replicate the taste in my recipes: try the SEMIFREDDO DI CAFFE‘, What HAZELNUT or PISTACHIO. or CHOCOLATE ICE CREAM CAKE, a summer birthday classic, when layered cakes with cream or cream are too heavy to digest.
FOR THE SICILIAN CASSATA GUSTO SEMIFREDDO;
300 grams of fresh ricotta
400 grams of cream
150 grams of mixed candied (Orange, pumpkin, Mandarin, Pera, cherries)
100 grams of dark chocolate
50 grams of Bronte Igp pistachios
FOR ITALIAN MERINGA (you need 330 grams):
110 grams of egg white
220 grams of sugar
66 milliliters of water
a pinch of salt
FOR SPONGE CAKE
2 whole eggs
50 grams of sugar
45 grams of flour
a pinch of grated lemon peel
butter and enough flour to grease and flour the cake tin
100 milliliters di Alchermes
200 milliliters of mineral water
150 grams of caster sugar
Sicilian cassata ice cream is easier to prepare than other semi-colds, why don't you need to prepare custard, as it is the cottage cheese that supports the structure of the ice cream. However, you have to whip the cream to the snow not too firm with a pinch of salt and pass the ricotta to the sieve (once or twice). Then you have to work the ricotta with a spatula or a hand whisk until it is creamy and homogeneous. Add the cream, mixing it with ricotta cream with a spatula.
To prepare the ITALIAN MERINGUE it is essential to use a kitchen thermometer. Pour water and sugar into a saucepan and bring to a boil. Measuring temperature with the thermometer, that will have to get to 121 degrees. While the sugar syrup cooks, Lightly whisk the egg whites in a bowl with a pinch of salt. They just have to get foamy. When the sugar syrup has reached 121 degrees, pour it flush on the egg whites and mounted with electric whisks or planetary until the mixture is swollen, frothy and firm. Weigh the amount of meringue indicated in the recipe (330 grams) and add it to the ricotta and cream mixture. Mix everything gently and, once you get a homogeneous compound, refrigerate.
Cut the candied fruit, dark chocolate and pistachios in not too small pieces and add them to the ricotta and meringue mixture. Refrigerate until you're on use.
FOR SPONGE CAKE, I suggest you roll out part of the mixture in a cupcare similar to or equal to that of the soup mold, and bake the rest in one or two muffin moulds, so you have one or two pieces of sponge cake to be placed at the heart of the Sicilian cassata zucchini.
Preheat the oven at 180 degrees. In a very large bowl, work the eggs with the sugar and a pinch of salt until white and frothy, tripled in volume. Add the flour, stirring gently from top to bottom. Pour into the pan and moulds greeded with butter and floured. Bake at 180 degrees for 10-12 minutes or until the sponge cake is gonio and golden. Remove from oven and cool on a wire rack.
FOR BATHING, boil water and sugar until the liquid is reduced by a third. Once the liquid has been reduced, add the Alchermes and let cool completely.
COMPOSITION OF SWEET: coat the soup mould with food film, pour some of the cassata ice cream. Wet abundantly the piece of sponge cake that you have to put in the center of the zucchini and arrange it gently, then adding the rest of the ice cream. Level the surface of the cassata ice cream zucchini and cover with the spanish pan disc. Wet the disc abundantly with the wet at alchermes, cover with food foil and leave in the freezer for at least 24 hours.
Before you try to unwrap the dessert, leave it for 15 minutes in the refrigerator and for 5 minutes at room temperature, so that the film easily unseling from the mold. Flip the zucchini and remove the film. Decorated with pistachios, chocolate or candied fruit, as Favorites. Bon appétit!