Fruit Cassata

• For: 6-8 servings
• Time: 60 minutes

Currant sauce
1 can of jelly
½ lemon extract

Preparation:

1. Peel and chop the fruit put them in maceration in the liquor for ½ hour.
2. Beat the egg yolks with the sugar thoroughly until they whiten.
3. Add the fruit and beat the egg whites till stiff hardening them with 2 tbsps of glazed sugar.
4. Cream the skimmed milk with a mixer in a large bowl.
5. Mix the egg whites with the fruit carefully.
6. Pour the mix on top of the skimmed milk and join slowly.
7. Put to freeze in a mold oiled with seed oil.
8. Remove from mold by placing it on hot water for a while.
9. Decorate and cover it with warm current sauce.

Currant sauce:

1. It’s prepared with the jelly, lemon extract and a deciliter of water. Mix it all in fire
2. It can be prepared in a round 20 x 7 cm mold.