Storyed Cassata

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the mocha parfait, bring coffee and 150 ml milk to the boil. Beat 3 egg yolks and 75 g sugar until frothy. Stir in hot mocha milk bit by bit. Put back into the pot. Heat while stirring until the C

2. 2

   Pour into a bowl and let it cool down, stirring from time to time. Coarsely chop and mix pistachios, almonds and chocolate. De-stem and dice cherries, except for 3 pieces for garnishing. Cut the vanilla pod lengthwise and scrape out the pulp.

3. 3

   Boil up the remaining milk, vanilla pod and pulp. Beat the remaining egg yolks and sugar until creamy. Remove vanilla pod and continue as above. Whip cream until stiff. Fold half each into the cooled creams.

4. 4

   Fold 2/3 of the chocolate mixture and the cherry cubes into the vanilla mixture. Pour half of the mocha mixture into an ice cream bomb mould (1 1/2 litre capacity). Let it freeze for about 30 minutes. Put the remaining creams in a cool place.

5. 5

   Spread the vanilla mixture on the mocha layer and freeze for about 30 minutes. Add the rest of the mocha cream and freeze Cassata overnight. Turn out of the mould. Sprinkle with the remaining chocolate mixture and serve garnished with cocktail cherries and leaves.

6. 6

   Results in about 8-10 servings.