Cassata

• 1 liter vanilla ice cream
• 12 teaspoon almond essence
• 300 ml cream
• 2 tablespoons sugar
• 12 cup toasted almonds
• 50 g dark chocolate
• 12 cup chopped glace fruit

1. Soften the ice cream.
2. Mix in the essence and use to line the base and sides of a 1 litre pudding basin leaving a cavity in the middle for the fruit mixture.
3. (A metal basin is good for this recipe) Freeze until firm.
4. Whip the cream and sugar together until peaks form.
5. Chop the almonds and chocolate.
6. Fold the glace fruit, almonds and chocolate into the whipped cream.
7. Use to fill the cavity of the ice cream.
8. Cover with foil and freeze until firm.
9. When ready to serve, dip the basin into very hot water quickly 2 or 3 times then invert and shake sharply onto a serving plate.
10. To serve, cut into wedges.

vanilla ice cream, almond essence, cream, sugar, almonds, chocolate, glace fruit

Taken from www.food.com/recipe/cassata-10042 (may not work)