cassata inspired ricotta ice cream

I had this ice cream at a restaurant in Japan, and it said "cassata" on the menu. I had never heard of it before. It looked like semifreddo, but the texture was a little different, so I looked it up. When you type "cassata" in English and Japanese, Google gives you different images. Here is what I learned:

table of contents

• What is Cassata?

• A Brief History of Cassata

• So What Was the Ice Cream I Had?

• What Does It Taste Like?

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what is Cassata?

Cassata is typically made with ricotta cheese and sponge cake, creating a creamy and satisfying base. This mixture is then infused with a medley of candied fruits and chocolate chips, adding bursts of sweetness and a slight crunch. The combination of these ingredients results in a vibrant and colorful dessert that is as pleasing to the eye as it is to the palate.

Traditionally, it is made with a base of sponge cake (pan di Spagna) soaked in liqueur or fruit juices. This cake is layered with a sweet, creamy ricotta cheese mixture that often includes bits of candied fruit and chocolate chips. The whole dessert is then encased in a marzipan shell and topped with a layer of green and pink icing, creating a visually stunning treat.

a brief history of cassata

Cassata has its roots in Sicily, Italy, and dates back to the Arab rule in the 10th century. The name "cassata" is believed to be derived from the Arabic word "qas'ah," which refers to the bowl used to shape this dessert. Over the centuries, cassata evolved, incorporating various influences from the different cultures that settled in Sicily.

So What Was the Ice Cream I Had?

Cassata has become popular in Japan, and even convenience stores sell a stick type, but my guess is it got lost in translation while coming to Japan. The one I ate in Japan is more visually similar to semifreddo with nuts and dried fruits.

What Does It Taste Like?

It has a slight tanginess from the ricotta cheese and tastes a little like cheesecake. I love ice cream with different textures (I have a friend who is an ice cream purist who only likes creamy, no crunch. She hates chocolate chip ice cream), so I really enjoy it. Feel free to experiment with different kinds of nuts and dried fruits.

Tag me @riemclenny on Instagram if you make it! 

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References
Sicilian Culture and History. (2023). Retrieved from SicilianCultureHistory.com
Arab Influence on Sicilian Cuisine. (2023). Retrieved from ArabSicilianCuisine.org

Cassata Inspired Ricotta Ice Cream

Prep time 20 minutes 
Cooking time: 6 hours

ingredients
1 cup (250g) riccotta cheese

¾ cup (170ml) heavy cream

¼ cup (50g) sugar

30g dried apricot

30g dried cranberries

30g hazelnuts, toasted

30g pistachio, toasted

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Preparation

1. Line a 9"Wx5"Dx2.8"H loaf pan with parchment paper, ensuring enough hangs over the edges. Set aside.

2. Chop dried apricots, dried cranberries, hazelnuts, and pistachios. Set aside.

3. Using a hand blender, whip the ricotta until smooth.

4. In a separate bowl, add heavy cream and sugar. Whisk until soft peaks form.

5. Combine the ricotta cheese and heavy cream mixture. Mix well with a whisk.

6. Fold in the chopped dried fruits and nuts evenly with a spatula.

7. Pour the ricotta mixture into the lined loaf pan. Freeze overnight.