Recipe By: the California Culinary Academy Serving Size: 9 Preparation Time: 0:20 1. Combine rum, liqueur, and candied fruit in a small bowl; set aside for at least half an hour. 2. Meanwhile, line a 2-quart loaf pan or mold with a large piece of plastic wrap, pressing it well into the corners. In a medium bowl, whip the cream to soft peaks. 3. Spoon softened ice cream into a large bowl; fold in rum-fruit mixture, pistachio nuts, and chocolate. Gently fold in whipped cream. 4. Pour into plastic-lined pan. Tap the pan against a cutting board several times to fill the corners. Cover with plastic wrap and freeze overnight. 5. To serve, invert the pan on a chilled platter. Lift off the pan and remove the plastic wrap. Garnish cassata with whipped cream rosettes, candied cherries, or a light dusting of cocoa (if desired). Cut into slices. Notes: Cassata can be either fruit-filled ice cream, as it is here, or a rich layer cake with ricotta cheese, fruit, chocolate, and cream. Posted to JEWISH-FOOD digest V97 #330 by BNLImp@aol.com on Dec 20, 1997
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 133 (55%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 97.4mg||30 %|
|Sodium 62.6mg||2 %|
|Potassium 180mg||5 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 21.5g|
|Protein 4.2g||6 %|
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Calories per serving: 242
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