Recipe Cassata Gelato Al Pistacchio


1 lb. 5 oz. pistachio ice cream
3 oz. mixed chopped candied fruit, chopped
5 oz. whipped cream
One egg white
Two tbs. caramel-coated almonds
Four tbs. powdered sugar

How to make Cassata al gelato Pistacchio:

Put a semi-spherical mold in the freezer to chill. Soften the ice cream just until spreadable and line the mold inside, leaving the center empty. Put the mold back into the freezer. Soften the candied fruit in rum, and drain.

Whip the cream and stir in the candied fruit and the almonds. Beat the egg white and sugar until stiff and add to the cream.

Fill the center of the mold with this mixture. Put the mold back into the freezer for at least 2 hours. Follow the same procedure as for Bomba Fantasia (Southern Ice-cream Mold).

Cassata can also be made in a round cake mold.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at