Gelato recipe: 100-200gr. Sicilian Cassata, 1000gr. White base mix.
Pastry recipe: Cassata/Cannoli filling: 80gr. Sicilian Cassata, 1000gr. Ricotta cheese, 300gr. Sugar, Chocolate Drops, Elenka Cinnamon.
Modern Pastry recipe: Light Ricotta cream: 80gr. Sicilian Cassata, 100gr. Ricotta cheese, 300gr. Sugar, 400gr. Mounted Cream, Elenka Cinnamon.
10 kg tins
Paste Preparation.
Cassata is Sicily's most famous dessert. This paste contains candied fruit like the original pastry. It can be used to make gelato, cannoli cream, cassata cakes and mousse.