Cassata

cassata.txt

Ingredients:
 * 2 litres vanilla ice-cream
 * 90g dark chocolate
 * .5 cup thickened cream
 * 2 tbsp cocoa
 * .5 cup slivered almonds
 * 2 tbsp red glace cherries, chopped
 * 2 tbsp green glace cherries, chopped
 * 2 glace apricots
 * 2 glace pineapple rings, chopped
 * 2 * 50g cherry ripe bars

Method:
 1. Heat chocolate and cream in pan over low heat without boiling until chocolate melts
 2. Stir in sifted cocoa and cool to room temperature
 3. Whip chocolate cream until soft peaks form
 4. Place almonds on over tray, bake in moderate oven for 5 minutes then cool
 5. soften ice-cream slightly and divide between three bowls
 6. Mix glace fruits into ice-cream in one bowl and spoon ice-cream into a loaf tin
 7. Freeze while preparing next layer
 8. Gently fold chocolate cream into second bowl of ice-cream
 9. Spoon chocolate ice-cream on top of first layer. Freeze
 10. Coarsely grate one cherry ripe and chop remaining bar, add to third bowl of ice-cream together with toasted almonds.
 11. Spoon over chocolate ice-cream.  Cover in foil and freeze overnight.