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.
Lemon Curd Cassatta v3