Cassatta icecream

Chef Rupa, November 30, -0001

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It was my husband’s birthday and the kids and i wanted to make him something special and different. We have done cakes before and yesterday was a hot day! Nobody wanted to bake something in that hot weather. So the kids started thinking out loud and came up with icecream! Big surprise huh? But as it turns out my husband does really like strawberry icecream and so we decided we can make that. But it had to be a bit more special than that so we thought of the three layer Cassatta icecream. Kids hadn’t heard of such a thing but when i explained it to them they were all gungho about making it. We made this for the first time and had to wait a whole night before actually seeing the outcome. My daughter the budding chef made the whipped cream, the purees all i did was help her with the folding and layering of the mousse layers! I think we hit a homerun with this dessert! Try it you will be amazed at how easy and delicious it is.

Cassatta icecream
Servings Prep Time
12 Slices 20 Mins
Passive Time
14 Hours
Servings Prep Time
12 Slices 20 Mins
Passive Time
14 Hours
Cassatta icecream
Servings Prep Time
12 Slices 20 Mins
Passive Time
14 Hours
Servings Prep Time
12 Slices 20 Mins
Passive Time
14 Hours
Ingredients
Servings: Slices
Instructions
  1. Cassatta icecream
  2. Cool the whipping bowl and blade in the freezer before you start
  3. Add 3 cups of heavy whipping cream and the sugar in the chilled bowl and whip it slowly at first and then on full speed till you see stiff peaks form. DO NOT OVERWHIP OR YOU WILL HAVE BUTTER
  4. For the strawberry puree: Wash, remove stems and grind the strawberries. Do not add any water. Boil the puree on low flame in a pan. (If very sour you can add a little sugar to sweeten). Now add 1 tsp of agar powder and mix it well with a whisk. Keep aside to cool to ROOM TEMPERATURE. If you cool all the way it will solidify like jello.
  5. Grind pistachios into fine powder, transfer into a pan and add a few spoons milk or cream to liquefyit. Boil it and add agar and whisk it in. Keep aside to cool to ROOM TEMPERATURE.
  6. Now split the whipped cream into 3 equal portions.
  7. To one portion add the strawberry puree and slowly fold it in. Do not overmix or the fluffyness of the mousse will be gone.
  8. To the second portion mix in the pista puree and fold it in.
  9. To the last portion mix in the vanilla essence.
  10. Layer a loaf pan with wax paper. Add in layers of strawberry mousee, vanilla mousse and pista mousse. Freeze it overnight and enjoy.
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3 thoughts on “Cassatta icecream”

  1. Anuradha phatak says:

    What is Agar Powder? Where is it available and how much to add . Please give me preportion? Thanks, Anuradha Phatak.

  2. Soniya says:

    Can u suggest how much gelatin could be used in place of agar ?

    1. Chef Rupa says:

      As i have never used gelatin it would be best to check online sources for it. I have read it would be the same quantity however for gelatin you need to soak it in water to allow it to “bloom” then mix it with your puree. For agar you have to boil it to let it thicken,

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