Gingerbread Cassata

  • Gingerbread Cassata
  • Gingerbread Cassata
  • Gingerbread Cassata
  • Gingerbread Cassata
Ranked: 189th

Rated 4.79 out of 5 based on 26 votes

Ingredients

  • 4 x rhubarb stems
  • 1/2 cup pastachio kernals, chopped
  • 1/2 cup craisons, chopped
  • 1/2 cup crystalised ginger, chopped
  • 1 cup rapadura sugar
  • 3 tspn honey
  • 1 Tbls vino cotta
  • 2 tspn bicarbonate of soda
  • 1 cup rapadura sugar
  • 250 g ricotta
  • 2 x egg yolks
  • 1 tspn cinnamon
  • 1 tspn nutmeg, freshly ground
  • 600 ml double cream
  • 1 Tbls vanilla extract
  • 1 pinch salt

Method

put honey, first lot of sugar, and vino cotta into a pan and bring to a foaming boil and add the rhubarb and caramelise until tender, remove the rhubarb with a slotted spoon and place on a piece of silicon paper to set. replace the pan to the heat and bring back to the boil and add the bicarb soda and quickly stir into a frothing foam and place in a silicon paper lined pan and allow to set.

roughly chop the craisons, pastachio kernals and ginger

beat the cream until light and airy

cream the egg yolks with half the sugar until creamy, add the rest of the sugar and the ricotta, spices and vanilla and cream until well combined, fold in the beaten cream and the fruit, rhubarb and nuts and place into your icecream maker according to appliance instructions and process for half an hour.

crumble the honeycombed sugar and add to the icecream mixture and process for a further 20 minutes.

place in your freezer for half and hour to set further and enjoy in a waffle cone.

Thankyou Sarah Lawson for your flavour inspiration

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  • Very nice

    Reply

    by Cherie Petersen on 25/11/2012, 20:38
    Cherie Petersen
    • it’s a very grown up dessert I am glad you like it :)

      Reply

      by Helen Minns on 25/11/2012, 20:57
      Helen Minns
  • Pity I’m on a no lactose/ no Gluten diet :P hey I didn’t say I don’t break rules :)

    Reply

    by James Ayers on 25/11/2012, 23:27
    James Ayers
    • no gluten in this one … the lactose? well …I hope it was worth it

      Reply

      by Helen Minns on 25/11/2012, 23:29
      Helen Minns
  • I had this this week straight from the cook’s freezer. This is Christmas in summer in Oz with all the traditional flavours

    Reply

    by Kimi RavenSky on 28/11/2012, 16:48
    Kimi RavenSky
    • it is good to note that this dessert is a calmative for Pixies of Mayhem …

      Reply

      by Helen Minns on 29/11/2012, 20:41
      Helen Minns
  • Love it!

    Reply

    by Liam Emanuel on 10/12/2012, 14:48
    Liam Emanuel
    • I was truely blessed to have been inspired to create this .. and just in time for X’mas … thankyou

      Reply

      by Helen Minns on 10/12/2012, 14:52
      Helen Minns
  • Yum!

    Reply

    by Janette Barlow on 23/12/2012, 18:50
    Janette Barlow
    • Green and red! Very festive and tastes great too!

      Reply

      by Janette Barlow on 29/12/2012, 15:47
      Janette Barlow
  • Glad to see gluten free recipes are possible from a locavore!

    Reply

    by Sandra Dressel on 23/12/2012, 23:37
    Sandra Dressel
    • we have been gluten free for 2 months now and challenge accepted :D Feel free to check out my other gluten frees. and thank you Sandra

      Reply

      by Helen Minns on 24/12/2012, 07:46
      Helen Minns
  • thank you so much!

    Reply

    by Helen Minns on 27/12/2012, 12:03
    Helen Minns
  • This looks really yummy :)

    Reply

    by Sarah Lewis on 28/12/2012, 17:07
    Sarah Lewis
    • Christmas on a plate :D

      Reply

      by Helen Minns on 09/01/2013, 15:12
      Helen Minns
  • It may taste good but there are too many ingredients including difficult to get ingredients for the home cook. I think it is too complicated. I’d also like to see colour!! Colour in foods (or the way they are served)really makes them appeal to me.

    Reply

    by Linda Bullard on 29/12/2012, 13:43
    Linda Bullard
    • I live in a seaside village and I dont drive and I found all ingredients locally cept the rhubarb I grew myself. My presentation skills have been panned before so I know it is something to work on.

      Reply

      by Helen Minns on 29/12/2012, 15:38
      Helen Minns
  • very smooth

    Reply

    by Anne-Marie Cee on 29/12/2012, 17:13
    Anne-Marie Cee
    • .. and very creamy!

      Reply

      by Helen Minns on 29/12/2012, 20:23
      Helen Minns
  • Lovely addition to Christmas menu.

    Reply

    by Lea Potts on 29/12/2012, 17:19
    Lea Potts
    • oh it is a creamy christmas dream

      Reply

      by Helen Minns on 29/12/2012, 20:23
      Helen Minns
  • Looks nice although a few ingredients may be hard to track down.

    Reply

    by Megan OBrien on 30/12/2012, 12:01
    Megan OBrien
    • I live in a seaside village and I dont drive and I found all ingredients locally cept the rhubarb I grew myself. I can give reference to my suppliers who may be able to suggest providores more local to yourself if you like

      Reply

      by Helen Minns on 30/12/2012, 14:39
      Helen Minns
  • Do I have to wait for Christmas? Naaahh! This looks like a dessert that’s right up my alley, which is saying something because I don’t have a sweet tooth. It takes something special to get me exited over dessert.

    Reply

    by Tess Hudson on 20/05/2013, 23:14
    Tess Hudson
    • I don’t go for overly sweet either, but yule is approaching!

      Reply

      by Helen Minns on 20/05/2013, 23:19
      Helen Minns