Cassata gelato
 | serves 6–8 |
 | prep 25 mins, plus 24 hrs freezing cook 10 mins |
 | 1 × 900ml (1 1 / 2 pint) and 1 × 600ml (1 pint) mixing bowl or pudding basin |
 | freeze for up to 4 months |
Ingredients:
175g (6oz) caster sugar
4 egg yolks
1 tsp pure vanilla extract
300ml (10fl oz) double cream, lightly whipped
60g (2oz) glacé cherries, rinsed and roughly chopped
60g (2oz) dried apricots, roughly chopped
60g (2oz) dried pineapple, roughly chopped
30g (1oz) shelled pistachio nuts, roughly chopped
200g (7oz) fresh raspberries
Preparation:
1 - Place the sugar in a small saucepan together with 120ml (4fl oz) water, and bring to the boil. Boil rapidly for 5 minutes, or until thick and syrupy.
2 - Whisk the egg yolks with an electric whisk, slowly drizzling in the hot sugar syrup, until the mixture is thick and pale. Fold in the vanilla and whipped cream. Remove a third of the mixture to a separate bowl, and stir in all the dried fruit and nuts. Cover, and chill until required.
3 - Press the raspberries through a sieve to remove the seeds, then stir the purée into the remaining mixture. Pour into the larger mixing bowl. Place the smaller mixing bowl in the centre of the mixture, and secure in place with tape. (The raspberry mixture will be forced to rise up the sides of the pudding basin.) Freeze for at least 3-4 hours, or until firm.
4 - Remove the tape, and pour a little hot water into the small bowl to release it. Spoon the dried fruit mixture into the centre, and level the surface. Cover, and freeze overnight.
5 - To serve, dip the bowl into warm water for a few seconds, then invert on to a serving plate, and remove the bowl. Cut into wedges to serve.
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