• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
  • recipes
  • menus
  • tips & tricks
  • pantry
  • conversions

Cassata

Start with the best quality creamy ice ceam and use as a base for inspired flavour additions - like the fruit, nuts and Amaretto in this delicious Cassata.

Annabel Langbein Cassata Recipe
Nick Tresidder
print email share pin tweet shopping list add recipe
Cassata
1 cup currants ¼ cup Amaretto or rum or other liqueur 2 litres premium vanilla ice cream 1 cup finely chopped glacé pineapple zest of 1 lemon 1 cup unsalted pistachio nuts 1 cup fresh or frozen raspberries

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/cassata/24
EMAIL PRINT
Prep time:
15 mins + at least 4 hours freezing
Cook time:
Nil
Serves:
8-10
Makes:
2¼ litres
  • 1 cup currants
  • ¼ cup Amaretto or rum or other liqueur
  • 2 litres premium vanilla ice cream
  • 1 cup finely chopped glacé pineapple
  • zest of 1 lemon
  • 1 cup unsalted pistachio nuts
  • 1 cup fresh or frozen raspberries

Mix currants with Amaretto or rum. Stand while preparing other ingredients. Scoop ice cream into a large bowl and microwave for 40-60 seconds or leave to soften on bench for 10 minutes. Work with a heavy spoon to soften just enough for ingredients to be mixed through (do not allow to thaw fully).

Add all other ingredients and work quickly to combine evenly. Return mixture to freezer container or individual moulds, cover and freeze for at least 4 hours.

Serve in slices or scoops. If desired, garnish with diced pistachios and spoon around vanilla syrup or maple syrup.

Cassata will keep in the freezer for up to 2 months. Do not refreeze if melted. 

you may also like...

Honey Lemon Cream Puddings

Honey Lemon Cream Puddings

Berry Trifle

Berry Trifle

Pistachio Praline

Pistachio Praline

leave a comment

You must be logged in to add comments, click here to join.

4 comments

Hi Emma, the icecream would make the baking paper soggy. You can serve it as scoops, or like in the picture - slices from a cake tin. Just slide a palette knife underneath to loosen from the bottom of the tin. Happy cooking!
Annabel Langbein December 15, 2015
Hi, I need about 15 serves of this for a dinner party but don't have enough silicone moulds, would baking paper in muffin tins work? Any other suggestions. THanks
emmavelde June 11, 2015
try this
jane November 07, 2011
watch your tv show,love all the recipes and saved them on my computer,mum will be trying the recipes this weekend,thanks Annabel... and lot's of love,Nahidah
Nahidah April 26, 2011
Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!