Toasted Nut Cassata Recipes

TOASTED NUT CASSATA

Steps:

• Line base of 20cm (8") springform pan with aluminium foil.
• Combine glace fruit and brandy, mix well, let stand 10 minutes.
• Whip cream and sugar until thick, fold in fruit and brandy, spread cream mixture over base of springform pan, freeze.
• Put chopped chocolate and butter in top of double saucepan, stir over gently-simmering water until melted; cool.
• Combine half the softened ice-cream and vanilla, add approximately half a cup of this ice-cream to melted chocolate mixture, mix well and add chocolate mixture to ice-cream, mix well; the melted chocolate gives the ice-cream a "chocolate chip" texture.
• Stir in sifted cocoa, mix well; spread chocolate ice-cream over cream layer; freeze.
• Spread remaining half-softened ice-cream over chocolate layer.
• Place almonds in moderate oven 5 minutes or until light golden brown; crush coconut biscuits lightly; sprinkle combined biscuits crumbs and almonds over top of cassata; press crumbs and almonds lightly into ice-cream; freeze until firm.
• Pipe extra whipped cream decoratively around top.

FANCY ROASTED NUTS

Steps:

• In a large bowl, mix the first six ingredients. Add nuts; toss to coat. Spread onto a 15x10x1-in. baking pan. , Bake at 300° for 35-40 minutes or until nuts are lightly toasted and appear dry, stirring occasionally. Serve warm or at room temperature. Store in an airtight container.