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> Killinchy Gold Lemon Curd Cassatta
Killinchy Gold Lemon Curd Cassatta
1 litre Killinchy Gold Lemon Curd ice cream
50g amaretti biscuits, crumbled
500ml Killinchy Gold Rich Chocolate and Boysenberry ice-cream
350g fresh ricotta and 100g sugar
30g candied orange peel, diced
30g candied lemon diced
30g pistachios halved, and 30g dried raspberries
Spread the Lemon Curd ice cream evenly over the base and side of a glad wrapped 2-litre pudding mould. Scatter evenly with crumbled amaretti biscuits. Return to the freezer for a further 10 minutes.
Remove the Rich Chocolate and Boysenberry ice-cream from the freezer for 5 minutes and allow to soften.
Meanwhile, using an electric mixer to beat ricotta and 100g sugar until smooth. Then stir in candied fruits, dried raspberries and pistachios.
Spread boysenberry ice-cream over amaretti layer, then fill the centre of the mould with ricotta mixture. Smooth the top and freeze for 4 hours or overnight.
Half an hour before serving, dip the mould into warm water and then turn the cassatta out onto a serving plate.