Cassata Semifreddo

Cassata

1. For the Cassata Semifreddo, put sugar and water in a saucepan and heat gently while stirring until the sugar has dissolved. Then bring to the boil and reduce to a syrup without stirring. Be careful not to turn the syrup brown.

1. Beat the egg white until stiff, pour the hot syrup into the egg mixture in a thin stream, stirring constantly, until the mixture is creamy and airy. Stir until the cream has cooled down.

1. Put the almonds, dried fruits and candied cherries in the cream, whip the cream until it is half stiff, and fold it carefully into the egg mixture. Finally, put everything in a loaf pan and let it freeze for at least 5 hours.

Grape jelly with whipped cream

1. Put the grape jelly with whipped cream in the grappa and let it steep for about a day in the refrigerator.

1. Soak the gelatin in cold water. Bring the grape juice, wine, sugar and lemon juice to the boil. Squeeze out the gelatine and dissolve it too.

1. Take the pickled grapes out of the refrigerator and drain the grappa. Then fold the grapes into the liquid. Then pour the mixture into glasses and let it set in the refrigerator for 3 hours. Whip the cream until stiff and distribute it between the glasses when serving.

Orange Ice Cream

1. For the orange ice cream, bring the milk to the boil in a saucepan, then remove the saucepan from the heat. Beat the sugar and egg yolks in a large bowl until the mixture is creamy and firm.

1. Then fold the milk into the mass in a thin stream, stirring constantly. Then thicken the mass in a saucepan over low heat (do not boil!) Then let this mass cool for 1-2 hours.

1. In the meantime, finely grate the peel of an orange, squeeze out 375 ml of orange juice, carefully stir the juice and the grated orange peel into the cooled cream. Now whip the cream until stiff and fold it into the cream. Put in the ice cream maker for about 45-50 minutes.