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Cherry & Pistachio Cassata Ice-Cream Sandwiches With Lemon Biscuits

Cherry & Pistachio Cassata Ice-Cream Sandwiches With Lemon Biscuits

Makes 9 sandwiches

1.5 litres vanilla bean
ice-cream, softened slightly
1 cup glacé cherries, roughly chopped
1 lemon, finely grated zest
1½ cup roughly chopped pistachios
1 cup fresh pitted cherries, halved
icing sugar, for dusting 

Lemon Snap Biscuits
250g butter, softened

¾ cup caster sugar
2 tsp finely grated lemon rind
2 tsp lemon juice
1 egg yolk
2¼ cups plain flour 

Place ice-cream in a large bowl. Add glacé cherries, lemon zest, pistachios and fresh cherries. Mix well
to combine.

Quickly spoon into a 20cm x 30cm slice tin and freeze for 5 hours or until frozen.

To make lemon snap biscuits, preheat oven to 180°C. Place butter, sugar and rind in the bowl of an electric mixer. Beat for 5 minutes or until pale and creamy.

Add lemon juice and egg yolk; beat well to combine. Add flour and beat until a smooth dough forms. Divide dough into 2 portions and wrap in plastic wrap.

Place in refrigerator for 30 minutes or until dough is firm. Roll dough out between 2 sheets of non-stick baking paper until 5mm-thick. Use a 7cm-round cookie cutter to cut 18 rounds. Place cookies on baking trays lined with baking paper; bake for 15 minutes or until light golden. Allow to cool on wire racks.

Using an 8cm-round cutter, cut rounds from the frozen ice-cream. Sandwich between two biscuits and return to freezer until ready to serve. Dust with icing sugar just before serving.

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