2 envelopes of unflavored gelatin, white
1/3 cup of water (80 ml)
2 liters of milk
8 eggs
1/2 cup of cornstarch (55 g)
1 cup of grated carrot (180 g)
4 cups of whipped cream (960 ml)
1/2 cup of chocolate chips (45 g)
1/2 cup of mint liqueur (120 ml)
FOR THE SAUCE
2 cups of grated carrot (360 g)
1 cup of water (240 ml)
1/2 cup of chocolate chips (45 g)
2 envelopes of unflavored gelatin, white
1/3 cup of water (80 ml)
2 liters of milk
8 eggs
1/2 cup of cornstarch (55 g)
1 cup of grated carrot (180 g)
4 cups of whipped cream (960 ml)
1/2 cup of chocolate chips (45 g)
1/2 cup of mint liqueur (120 ml)
FOR THE SAUCE
2 cups of grated carrot (360 g)
1 cup of water (240 ml)
1/2 cup of chocolate chips (45 g)
In a small refrigerator-safe bowl, dust the gelatin over the water and let it hydrate for 5 minutes
Bring to a boil in a bain-marie and stir until dissolved. Reserve
In a large saucepan, whisk together the milk, eggs, cornstarch, and grated carrot
Bring to a simmer, whisking constantly, until thickened
Add the dissolved gelatin and mix
Remove from heat and let cool
Add the whipped cream and mix
Divide into three equal portions and place each one in a bowl
In one portion, add the chocolate chips and mix
In another, add the mint liqueur and mix
Reserve the third portion
Wrap with plastic wrap a 13 x 29 cm English muffin tin
ASSEMBLE THE CASSATA: place the reserved whipped cream layer in the prepared mold, press down firmly with a spoon and smooth the surface
Spread the top with the chocolate layer and finally the mint layer
Cover with plastic wrap and freeze for about 4 hours or until firm
PREPARE THE SAUCE: in a medium saucepan, bring the grated carrot and water to a simmer over medium heat, whisking constantly, until thickened
Remove from heat, add the chocolate chips, and mix well
Let cool
Unmold the cassata, drizzle with the sauce, and serve immediately
477 calories per slice
