Cassata With Fresh Strawberry Puree Recipe

Strawberry Puree:
Hull strawberries and wash well. Puree strawberries in a food processor or blender along with corn syrup and lemon juice. Taste the puree; depending on the sweetness of the fruit, add sugar to taste. Stir in food coloring if desired. Store in refrigerator or freeze for future use.

Yield: about 2 cups.

Cassata:
Combine 1/4 cup of the sugar and the water in a small saucepan. Bring to a boil and add pine nuts. Stir constantly with a wooden spoon over medium-high heat until water evaporates and sugar becomes granular. Continue to stir until pine nuts begin to turn light golden. Do not allow sugar to caramelize. Immediately dump onto a metal baking sheet; break candied nuts apart as they cool.

Blanch pistachio nuts in boiling water for 1 minute. Drain and peel off skins. Plump raisins in 1/4 cup rum and soak candied fruit in remaining 1/4 cup of rum. Remove any skins from hazelnuts. Whip cream until thick. Refrigerate.

Prepare meringue by combining egg whites and 14 ounces (1-3/4 cups) of the sugar in a medium saucepan. Heat slowly, stirring to dissolve the sugar, until mixture reaches 110 degrees F, warm to your fingertips. Pour into a large mixing bowl and whip on high speed until thick and velvety. Fold into the meringue the pistachios, plumped raisins with their rum, candied pine nuts, hazelnuts, and candied fruit with its rum. Mix well. Fold in the whipped cream until thoroughly combined. Pour into one large mold or bundt pan or smaller individual pans and smooth over the top. Cover with plastic wrap and freeze.

To serve the dessert, dip sides of pan in hot water until the cassata is free and invert on a platter. Smooth sides and refreeze. When the cassata is solid, slice loaf with a sharp knife. Spoon Strawberry Puree onto plates and top each with a slice of cassata.

Yield: 12 servings

Source: California Bistro by Tony DiLembo (Contemporary Books)
Reprinted with permission.