John Myers
Ice Bomb Cassata (a Sicilian Specialty)
The perfect ice bomb cassata (a sicilian specialty) recipe with a picture and simple step-by-step instructions.
- 1 piece Vanilla pod
- 200 ml Milk 3.8% fat
- 4 piece Egg yolks Gr. M.
- 50 gr Sugar
- 40 gr Red candied cherries
- 20 gr Lemon peel
- 20 gr Orange peel
- 20 gr Almond sticks
- 30 gr Dark chocolate couverture
- 400 gr Cream
- 1 Msp Grated orange peel
- 2 tbsp Orange liqueur
- Cut the vanilla pod lengthways with a knife and scrape out the pulp with the back of the knife. Bring the pod and pulp to the boil with the milk in a saucepan. Prepare a hot water bath in a second saucepan.
- Mix the egg yolks and sugar in a beater with a whisk until smooth. Pour in the hot vanilla milk while stirring. Now place the bowl on the hot water bath and peel it off to the rose with a rubber spatula. Then strain the vanilla mixture through a fine sieve into a cold bowl. Then place the bowl back on a cold water band and stir the mixture for approx. 8-10 minutes until cold.
- Finely dice the cherries, lemon peel and orange peel. Roast the almond sticks in a frying pan until golden brown in about 3 minutes. Let cool on a plate. Add the dark couverture, orange peel and orange liqueur.
- Now line the bowl with damp cling film. Pour in the parfait mass and smooth it out. Tap the bowl on the work surface several times to avoid air holes. Cover with the protruding foil and freeze at least, preferably overnight.
- Take the Cassate out of the freezer, dip it in hot water and turn it over. Peel off the foil and let the cassate thaw for another 15 minutes. Cut into pieces and serve.
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