Gelato recipe: 35gr. Cassata paste, 1000gr. White base mix.
Pastry recipe: 45gr. Cassata paste, 1000gr. Pastry cream or heavy cream.
6 kg tins
Paste Preparation.
In contrast to the Sicilian Cassata this paste does not contain candied fruit. It can also be used to make gelato, cannoli cream, cassata cakes and mousse. Candied fruit can be added.