2 envelopes of unflavored gelatin, white
1/3 cup of water (80 ml)
2 liters of milk
8 egg yolks
1/2 cup of cornstarch (55 g)
1 cup of sugar (180 g)
4 cups of heavy cream (960 ml)
1/2 cup of chocolate cream (45 g)
1/2 cup of mint liqueur (120 ml)
FOR THE SAUCE
2 cups of sugar (360 g)
1 cup of water (240 ml)
1/2 cup of chocolate cream (45 g)
2 envelopes of unflavored gelatin, white
1/3 cup of water (80 ml)
2 liters of milk
8 egg yolks
1/2 cup of cornstarch (55 g)
1 cup of sugar (180 g)
4 cups of heavy cream (960 ml)
1/2 cup of chocolate cream (45 g)
1/2 cup of mint liqueur (120 ml)
FOR THE SAUCE
2 cups of sugar (360 g)
1 cup of water (240 ml)
1/2 cup of chocolate cream (45 g)
In a small bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes
Heat to dissolve in a warm water bath, stirring constantly. Reserve
Melt the butter, sugar, eggs, and cornstarch together in a large saucepan over low heat, stirring constantly
Bring to a boil, then reduce heat and simmer until thickened
Add the dissolved gelatin and stir well
Remove from heat and let cool
Stir in the heavy cream
Pour into two molds and refrigerate for at least 6 hours or overnight
Thaw slightly, then break into pieces and process until smooth
Divide into three equal portions and place each one in a bowl
In one portion, add the chocolate cream and stir well
In another, add the mint liqueur and stir well
Reserve the third portion
Ase a buttered mold with plastic wrap, 13 x 29 cm
Assemble the cassata: place the reserved whipped cream on top of the molded cassata, pressing gently to eliminate air bubbles
Spread the chocolate and mint toppings over the whipped cream
Cover with plastic wrap and refrigerate for at least 4 hours or until firm
A Prepare the sauce: melt the sugar and water in a medium saucepan over medium heat, stirring constantly, until a paste forms
Remove from heat, stir in the chocolate cream, and let cool
Deseason the cassata, glaze with the warm sauce, and serve immediately
477 calories per slice
