Ice Cream Recipes - Cassata Semi Freddo with strawberry Sauce (Semi Freddo Di Cassata)

Ingredients

• 50 g/2 oz egg whites (2 small eggs or 1 large egg)

• 125 g/4 oz sugar

• 25 g/1 oz pistachio nuts, chopped

• 25 g/1 oz candied fruits, chopped

• 50 g/2 oz hazelnut brittle (refer recipe), finely chopped

• 1 tablespoon sultanas

• 250 ml/8 fl oz double cream

Strawberry sauce

• 150 g/5 oz very ripe strawberries

• 25 g/1 oz caster sugar

---

Method:

1. For the sauce, puree the strawberries with the caster sugar and then pass the mixture through a fine sieve to make a smooth sauce. Cover and store in the refrigerator.

2. Line a 900 g/2 lb loaf tin with cling film.

3. Beat the egg whites until stiff. In a heavy-bottomed saucepan, heat the sugar to 120°C/250°F or the hard ball stage. (If you do not have a sugar thermometer, test by dropping a little syrup into a bowl of iced water, then kneading it between your fingers: it should form a firm, pliable ball.) Slowly pour the hot syrup on to the egg whites, whisking all the time. Continue whisking until the meringue is cold.

4. Add the pistachios, candied fruits, hazelnut brittle and sultanas to the meringue and fold in well. Whip the cream until very thick, but not too stiff, then fold into the mixture. Pour into the lined tin and freeze for 5 hours. Serve sliced, with the strawberry sauce.