Ingredients with Measurements:
- 1 cup of coconut cream
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of lime juice
- 1/4 cup of water
- 1/4 cup of shredded coconut
- 1/4 cup of sliced almonds
- 1/4 cup of candied lime peel
- 1/2 cup of ladyfingers
- 1/4 cup of rum
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Line the bottom of the springform pan with parchment paper.
2. In a small saucepan, combine the sugar, lime juice, and water. Cook over medium heat until the sugar dissolves, stirring occasionally.
3. Remove the saucepan from the heat and stir in the rum.
4. Dip the ladyfingers in the rum mixture and arrange them in the bottom of the prepared pan.
5. In a mixing bowl, beat the coconut cream until it forms stiff peaks.
6. In another mixing bowl, beat the heavy cream until it forms stiff peaks.
7. Fold the coconut cream into the heavy cream until well combined.
8. Spread half of the cream mixture over the ladyfingers in the pan.
9. Sprinkle half of the shredded coconut, sliced almonds, and candied lime peel over the cream mixture.
10. Repeat the layers with the remaining ladyfingers, cream mixture, and toppings.
11. Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.
12. To serve, remove the pan from the freezer and let it sit at room temperature for 10-15 minutes.
13. Remove the sides of the springform pan and transfer the cassata to a serving plate.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Freezing time: 4 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 28g
Protein: 3g
Sodium: 50mg
Sugar: 22g
Substitutions for ingredients:
- Coconut cream can be substituted with coconut milk.
- Heavy cream can be substituted with whipped cream or whipped topping.
- Ladyfingers can be substituted with sponge cake or pound cake.
- Rum can be substituted with coconut rum or vanilla extract.
Variations:
- Add chopped fresh fruit, such as mango or pineapple, to the cream mixture.
- Substitute lime juice with lemon juice or orange juice.
- Use different toppings, such as chopped nuts or chocolate chips.
Tips and tricks:
- Make sure the cream mixture is well chilled before folding in the coconut cream to prevent it from becoming too runny.
- Use a serrated knife to cut the cassata into slices for easier serving.
Storage instructions:
- Store the cassata in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
- Let the cassata sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Top the cassata with additional shredded coconut, sliced almonds, and candied lime peel for a festive look.
- Serve the cassata with a drizzle of chocolate sauce or caramel sauce.
Garnishes:
- Fresh mint leaves
- Lime wedges
- Edible flowers
Pairings:
- Serve the cassata with a glass of sweet dessert wine, such as Moscato or Riesling.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting advice:
- If the cream mixture becomes too runny, chill it in the refrigerator for 10-15 minutes before folding in the coconut cream.
Food safety advice:
- Make sure to use pasteurized eggs if using raw eggs in the recipe.
- Wash your hands and all utensils thoroughly before preparing the recipe.
Food history:
- Cassata is a traditional Italian dessert that originated in Sicily. It typically consists of sponge cake, ricotta cheese, and candied fruit.
Flavor profiles:
- Sweet, creamy, and tangy with a tropical coconut-lime flavor.
Serving suggestions:
- Serve the cassata as a refreshing dessert after a spicy meal or as a special treat for a summer party.
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