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CASSATA
RECIPE
This recipe
will teach you how to make Cassata. It is a quick and easy
recipe to make. Cassata
is the most wonderful tasting dessert I have ever had. The
flavours of icecream and cream plus the taste of the cherries
and the rum make the Cassata a great dessert. I sometimes
make this up as a special birthday cake instead of having
the traditional cake.
Cassata
Ingredients
1 dsp rum
1 egg white
2 dsp sugar
1/2 cup cream
1 litre vanilla ice cream
1 Tbs chopped cherries
1 Tbs chopped mixed peel
extra cream for decorating
1 litre chocolate ice cream
1 litre strawberry ice cream
Cassata
Method
You will need a bowl measuring
61/2 inches in diameter and 3 inches deep then line the base
with vanilla ice cream and freeze then line the sides in two
sections and freeze well. Repeat with a layer of chocolate
ice cream and freeze well and repeat with a layer of strawberry
ice cream and freeze again. Beat the cream until stiff and
add the rum. Beat the egg white until stiff and gradually
beat in the sugar and continue to beat until thick and glossy
then fold into the whipped cream together with the cherries
and peel. Spoon this mixture into the centre of the ice cream
lined bowl. Cover and freeze until firm. To serve the Cassata
unmould and decorate with whipped cream. Keep frozen until
serving time then cut the Cassata into wedges to serve.
Enjoy your freshly made
Cassata!
CHEESECAKE
ROYALE RECIPE
This
recipe will teach you how to make Cheesecake Royale. It is
a quick and easy recipe to make.
Cheesecake Royale this beats any other cheesecake I have ever
tried. The smooth texture and the flavour is just so exceptional.
Your family will really enjoy the Cheesecake Royale when you
make it for them.
Cheesecake Royale Ingredients
1 cup
sugar
1 dsp gelatine
1/4 cup cold water
8 oz cream cheese
3/4 cup boiling water
1 tsp vanilla essence
1 1/2 Tbs lemon juice
1/4 cup melted butter
3 oz semi sweet chocolate
3/4 tsp peppermint essence
1 1/3 cups chocolate ripple biscuit crumbs
whip cream and shaved chocolate for decoration
1 large can unsweetened evaporated milk well chilled
Cheesecake
Royale Method
Soak the gelatine in the cold
water for 5 minutes then add the boiling water stirring till
dissolved then cool. Melt the chocolate over hot water and
put aside to cool. Place the cream cheese, sugar, vanilla,
peppermint essence and lemon juice in a large bowl. Beat well
then blend in the melted chocolate and the dissolved gelatine.
Chill until the mixture is the consistency of unbeaten egg
white. Grease an 8 inch spring form pan and line the sides
with a double thickness of foil. Add the melted butter to
the biscuit crumbs mixing well. Press two thirds of this mixture
into the bottom of the pan and place in the refrigerator to
chill while you complete the filling. Whip the chilled slightly
thickened gelatine mixture at slow speed at the same time
gradually adding the chilled evaporated milk. Now beat at
high speed until the mixture doubles in volume. Turn into
the prepared tin and sprinkle the remaining crumb mixture
on top. Chill the Cheesecake Royale for several hours or overnight.
Remove your Cheesecake Royale from the pan onto a serving
dish and garnish with swirls of whipped cream and shaved chocolate.
Enjoy your freshly
made Cheesecake Royale!
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