Three-part Cassata Instructions for the Ice-cream, cake, and assembly

Part I – Ice-cream Instructions

1. Soak cashews in hot water for 30 minutes and then strain and blend it with the soaked chia seeds till smooth.
2. Then in a saucepan add all the ingredients whisk well first and then cook on medium heat while continuously stirring.
3. ⁠Once it thickens add the Ossoro’s Cassata Flavour and mix and then let it cool down completely.
4. Once cooled blend it again for smoother finish and then pour it in a silicone mould and add tutti futti and strawberry compote as layers in between.
5. Then freeze it for few hours.

Part II – Cake Instructions

1. Start by mixing jaggery powder and hot water till jaggery dissolves.
2. Then add oil, vinegar & Ossoro’s 24 carat vanilla & whisk that in.
3. Sift all the dry ingredients and make a smooth batter and don’t overmix at this stage.
4. Transfer the batter to lined 6” tin and bake in preheated oven at 170 degrees with only lower rod on for 18-20 mins.

Part III – Assembling your Cassata

1. Put the baked and cooled cake on the semi set icecream and set it overnight.
2. ⁠Then demould carefully and pour some nutty glaze on top.
3. (Nutty glaze: Melted dark chocolate and finely chopped cashews)
4. Cut it using hot sharp knife and enjoy!