Cassata ! Multi flavored Ice cream ! without egg / condensed milk !


Its a Lengthy post kindly bare with me for amazing outcome !!!
Cassata icecream is multi layered n flavored icecream...It originated from Sicily , Italy ..
Traditionally it has a sponge cake as the base then layered with different flavored icecreams..
But from the place where i grew up eating this i.e Hyderabad ..this icecream is made n sold without the sponge..
I was around 8 yrs old when i tasted it for the first time in Asrani International hotel ..sec.bad..since then i have become an ardant fan of it ... so following that restaurant style , here is my version of it..


Ingredients
I made four layers ..first layer from the bottom, is Butter scotch..
Second layer is Double chocolate..
Third layer is Strawberry..
Fourth layer is Pistachio...
Butter scotch layer:
  • 125 ml : Heavy whipping cream
  • 1/3 cup : Icing / Powdered sugar
  • 1/4 cup :Milk
  • 4 tbsp : Sugar
  • 1 tbsp : Butter
  • 2 tbsp : Cashew chopped
  • 1 tsp Butter scotch essence
  • Pinch yellow food color
Chocolate layer :
  • 125 ml : Heavy whipping cream
  • 1/3cup : Icing/ powdered sugar
  • 1/4 cup : Milk
  • 2 tbsp : cocoa powder
  • 2 tbsp : Chocolate chips
  • 25 gm : Melted chocolate 
  • 1 tsp : vanilla essence
Strawberry layer :
  • 125 ml : Heavy whipping cream
  • 1/3 cup : Icing / powdered sugar
  • 1/4 cup : Milk
  • 5 to 6 large Strawberries chopped
  • 3 tbsp Granulated sugar
  • 1 tsp strawberry essence / pinch of pink food color ( optional )
Pistachio layer :
  • 125 ml : Heavy whipping cream
  • 1/3 cup : Icing/ powdered sugar
  • 1/4 cup : Milk
  • 4 tbsp : pistachios chopped 
  • 1 tsp : Pista essence / oil or few drops green food color
Method :
Before heading into the procedure ..Double line a loaf pan with Cling film , so that the edges of cling film are longer than the walls of pan ..this helps in holding n removing the icecream  from pan once frozen , now set this aside..

Butterscotch layer : 
Start with praline first :
  • Grease a steel plate with oil n set aside.. 
  • In a pan add the sugar ..let it heat n melt on medium heat..
  • Once melted,stir once n allow it to caramalise ...once it changes to golden brown color add the butter n stir quickly...next stir in the cashews..
  • Now turn off the heat n pour into greased plate..
  • Let it cool n set for 15 mins ..later release it from the plate ..take it to a ziplock bag n beat with a rolling pin until crushed ...

For the Butterscotch icecream part :
  • Whip the cream into semi soft peaks , add the powdered sugar n whip again into soft peaks..
  • Next add the milk n whip again for a min..
  • **** This step remains the same for every layer/ flavor...
  • Once whipped add the butter scotch essence n Crushed praline...

  • mix gently without deflating the cream...
  • Now pour this into loaf tin n freeze for 30 mins...while its freezing start with chocolate layer...
Chocolate ice cream layer :
  • Now repeat the whipping , adding icing sugar n milk part as the above layer..
  • Next add in the cocoa powder, vanilla essence, chocolate chips n mix gently..
  • Melt the chocolate in microwave on high for 30 secs..once melted cool for a min, add it to the chocolate cream mixture..n fold gently without deflating the cream...
  • Now spread this over the butterscotch layer n freeze for 30 mins...
For the Strawberry icecream layer : 
  • Chop the strawberries into small pieces..
  • In a pan add the strawberries and sugar n bring this to boil on medium heat, stirring in intervals..
  • Cook this until sugar is completely melted n strawberries turn mushy..
  • Now set this aside to cool...
  • Repeat the whipping , adding icing sugar n milk step as mentioned in previous layers..
  • Now add the strawberry essence / color and add the cooled strawberry sugar syrup..
  • Fold gently without deflating the cream..
  • Now pour this over chocolate layer n freeze for 30 mins..
Pistachio icecream layer : 
  • Repeat the whipping , adding icing sugar n milk part as done for previous layers...
  • Later add the pista essence and chopped pistachios..
  • Fold gently without deflating the cream..
  • Now pour n spread this over the strawberry layer..sprinkle the top with few more chopped pistachios...
  • Now freeze the whole ..for 6 to 8 hrs..until firm n set..
  • Remove from the loaf pan holding the edges of cling film...
  • Later slice n serve..
The yummilicious creamy Cassata is ready to dig in!!!
Make n enjoy this with your family n friends..
A perfect thanda thanda cool icecream for this hot summer !!

Make all the four layers or single flavored one ..either ways tastes perfect...
We loved it hope you will love it too !!!


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