Ingredients:

• 1 Litre vanilla ice cream

• 300 ml Cream

• 1/2 tsp Almond essence

• 1/2 Cup toasted almonds

• 50 gm Dark chocolate

• 2 tbsp Sugar

• 1/2 Cup glace fruit, chopped

How to make Cassata:

• Soften the ice-cream and combine the almond essence with it.

• Line the base and sides of 1 litre pudding basin leaving a cavity in the centre for the fruit mixture.

• Freeze till firm.

• Whip cream and sugar together till the peaks form.

• Now chop chocolate and almonds.

• Fold the chopped fruit, chocolate and almonds into the whipped cream.

• Fill the cavity of the ice cream with it.

• Cover it with foil and freeze till firm.

• Just before serving, dip the basin into very hot water, quickly 2 or 3 times then invert and shake sharply onto a serving plate.

• Cut Casata into wedges and serve.

Ingredients:

* 1 cup whole milk

* 1 tablespoon unflavored powdered gelatin

* 3 cups whipping cream

* 1/3 cup honey

* 1 tablespoon sugar

* Pinch salt

* 2 cups assorted fresh berries

Method:

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

Spoon the berries atop the panna cotta and serve.

Serves: 12

Ingredients:

350 g sugar

6 eggs
2 tbs standard flour
2 tbs vanilla sugar
1 1/4 l milk

¼ l water
200 g corn flour
2 large sheets puff pastry (20x30cm)

Icing sugar

Preparation:
Bake puff pastry sheets one at the time in the oven.

Beat egg yolks with ¼ l milk, add vanilla sugar, corn flour and flour.
Add to remaining milk water, 200 g sugar and bring to boil. Add yolk mixture and with constant stirring cook on lower heat until thickens into a cream, then remove from the heat. Meanwhile beat the egg whites with remaining sugar until thick and glossy, then fold it gently into still warm cream.
Pour the cream over one sheet of puff pastry, top with another sheet and work the edges of the cream with knife into smooth surface. Sprinkle the top with icing sugar and chill for couple of hours to set completely. Cut gently with very sharp knife into squares.

Ingredients:

Pastry:

6 eggs
6 tbs sugar
6 tbs ground walnuts
6 tbs standard flour
3 tbs cacao
1 lemon’s grated rind
1tsp baking powder

Syrup:

300 g sugar
2cups water

Cream:

750 ml milk
12 tbs standard flour
3 tbs sugar
3 egg yolks
250 g unsalted margarine or butter
4 tbs icing sugar

Glazing:

100 g cooking chocolate
20 g unsalted margarine or butter
1 tbs milk

Preparation:

Pastry:

Beat eggs with sugar until smooth, then add the rest of ingredients, mix it and bake on 180-200 °C for approx. 20 min.

Cream:

Beat egg yolks, then add already mixed together flour and sugar. Add it gradually into boiling milk, stirring all the time that it wouldn’t clump. Cool it after it thickens. Separately beat margarine with icing sugar then mix it with cooled cream.

Chocolate glazing:

In a bowl above the hot steam melt and mix together chocolate, milk and margarine.

Pour syrup over cooled pastry, then spread the cream and glaze it with chocolate.  Refrigerate for couple of hours, then cut into squares with a knife dipped into a hot water and serve on a platter.