ZUCCOTTO GELATO DI CASSATA SICILIANA
Il gelato di cassata siciliana o zuccotto, con ricotta, canditi e un morbido pan di Spagna imbevuto di Alchermes: facile da fare, stupirà i vostri ospiti e sarà un successo in tavola. Perfetto anche a Natale, non solo d'estate.
Provided by Ada Parisi
Categories Dolci
Time 1h30m
Yield 8
Number Of Ingredients 21
Steps:
- Il gelato di cassata siciliana è più semplice da preparare rispetto ad altri semifreddi, perché non avete bisogno di preparare crema pasticcera, in quanto è la ricotta a sostenere la struttura del gelato. Dovete però montare la panna a neve non troppo ferma con un pizzico di sale e passare la ricotta al setaccio (una o due volte). Poi dovete lavorare la ricotta con una spatola o con una frusta a mano fino a renderla cremosa e omogenea. Aggiungete la panna, amalgamandola alla crema di ricotta con una spatola.
- Per preparare la MERINGA ALL'ITALIANA è indispensabile l'uso di un termometro da cucina. Versate in un pentolino acqua e zucchero e portare a ebollizione. Misurare la temperatura con il termometro, che dovrà arrivare a 121 gradi. Mentre lo sciroppo di zucchero cuoce, montate leggermente gli albumi in una ciotola con un pizzico di sale. Devono diventare semplicemente schiumosi. Quando lo sciroppo di zucchero sarà arrivato a 121 gradi, versatelo a filo sugli albumi e montate con le fruste elettriche o in planetaria finché il composto non sarà gonfio, spumoso e sodo. Pesate la quantità di meringa indicata nella ricetta (330 grammi) e aggiungetela al composto di ricotta e panna. Amalgamate tutto con delicatezza e, una volta ottenuto un composto omogeneo, conservatelo in frigorifero.
- Tagliate la frutta candita, il cioccolato fondente e i pistacchi a pezzi non troppo piccoli e aggiungeteli al composto di ricotta e meringa. Conservare in frigorifero fino al momento di utilizzarlo.
- PER IL PAN DI SPAGNA, vi suggerisco di stendere parte del composto in una tortiera di diametro simile o uguale a quella dello stampo da zuccotto, e cuocere il resto in uno o due stampi per muffin, in modo da avere uno o due pezzi di pan di Spagna da potere sistemare al cuore dello zuccotto di cassata siciliana.
- Preriscaldare il forno statico a 180 gradi. In una ciotola molto capiente lavorare le uova con lo zucchero e un pizzico di sale fino ad ottenere un composto bianco e spumoso, triplicato di volume. Aggiungere la farina setacciata sempre mescolando delicatamente dall'alto verso il basso. Versare nella teglia e negli stampini unti di burro e infarinati. Infornare a 180 gradi per 10-12 minuti o finché il pan di Spagna non sarà gonio e dorato. Sfornare e lasciare raffreddare su una gratella.
- PER LA BAGNA, fare bollire acqua e zucchero fino a ridurre il liquido di un terzo. Una volta che il liquido si sarà ridotto, aggiungere l'Alchermes e lasciare raffreddare completamente.
- COMPOSIZIONE DEL DOLCE: rivestire lo stampo da zuccotto con pellicola per alimenti, versarvi parte del gelato di cassata. Bagnare abbondantemente il pezzo di pan di Spagna che dovete mettere al centro dello zuccotto e sistemarlo con delicatezza, aggiungendo poi il resto del gelato. Livellare la superficie dello zuccotto gelato di cassata e coprire con il disco di pan di Spagna. Bagnare il disco abbondantemente con la bagna all'Alchermes, coprire con pellicola per alimenti e lasciare in congelatore per almeno 24 ore.
- Prima di provare a sformare il dolce, lasciatelo per 15 minuti in frigorifero e per 5 minuti a temperatura ambiente, in modo che la pellicola si stacchi agevolmente dallo stampo. Capovolgete lo zuccotto e rimuovere la pellicola. Decorate con pistacchi, cioccolato o canditi, come preferite. Buon appetito!
Nutrition Facts : Calories 250, Fat 20
CASSATA GELATA I (MOLDED ICE CREAM)
This is one of the simplest versions of this wonderful dessert which requires no cooking, just a little time and patience which will, I promise, be amply rewarded. I recommend using really good quality store-bought ice cream but, if you wish, you can reduce the calories and fat by using frozen yogurt. But you don't eat this every day, so go for it, whipped cream and all. Just make sure the bowl you use will fit into your freezer. Almost all the time is freezing time.
Provided by Chef Kate
Categories Frozen Desserts
Time 6h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Soften the chocolate ice cream.
- Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
- Place the bowl in the freezer and allow the chocolate layer to harden.
- While the chocolate is hardening, soften the vanilla ice cream.
- When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
- Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
- When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
- Replace in the freezer.
- Whip one cup of the cream with two tablespoons of the sugar.
- Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
- Replace it in the freezer while you whip the remaining cream and sugar.
- When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
- If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
- Now cover the ice cream 'mound' with whipped cream.
- If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
- With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
- Bring a cake server and a pitcher of warm water to the table.
- Dip the server in the water and slice servings of the cassata.
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