Gluten Free Cassata
5,2 / 10
ready in 12 h. 30 min.
- 2 cups Ricotta cheese
- 4 Tbsps cream (48% fat)
- 2 eggs (separated)
- ½ cup superfine caster sugar
- ½ cup chopped, mixed Candied fruit
- 0.333 cup Candied cherry (chopped)
- 3 Tbsps Golden raisins
- ¾ cup Pistachio (chopped)
- 1 tsp vanilla extract
- To decorate
- coarsely grated white chocolate
Line a 900g|2lb loaf tin with non-stick baking paper
Press the ricotta through a sieve into a bowl and beat in the cream, egg yolks and sugar.
Stir in the candied fruits, cherries, sultanas and pistachios.
Whisk the egg whites until stiff and gently fold into the mixture with the vanilla.
Spoon into the tin, pressing to remove any air bubbles and smooth the top. Cover and freeze overnight.
Remove from the tin 30 minutes before serving and place on a plate. Sprinkle with grated white chocolate.