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Receta Pistachio Ice Cream Mold (Cassata Gelato Al Pistacchio)
by Global Cookbook

Pistachio Ice Cream Mold (Cassata Gelato Al Pistacchio)
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Ingredientes

  • 21 ounce Pistachio , ice cream
  • 3 ounce Mixed minced candied fruit
  •     Rum
  • 5 ounce Whipped cream
  • 1 x Egg white
  • 2 Tbsp. Caramel-covered almonds
  • 4 Tbsp. Pwdr sugar

Direcciones

  1. Put a semi-spheric mold in the freezer to chill. Soften the ice cream just till spreadable and line the inside of the mold, leaving the middle empty.
  2. Put the mold back into the freezer. Soften the candied fruit in the rum, then drain. Whip the cream and stir in the candied fruit and the almonds.
  3. Beat the egg white and sugar till stiff and add in to the cream. Fill up the center of the mold with this mix and put the mold back into the freezer for at least 2 hrs. Follow the same procedure as for southern ice cream mold.
  4. NOTE: Cassata can also be in a round cake mold