Dessert Recipes - Italian Cassata Rice

Ingredients

• 50 g/2 oz/1/3 cup currants

• 30 ml/2 tbsp Amaretti liqueur

• 425 g/15 oz/1 large can creamed rice

• 150 ml/2/3 cup plain yoghurt

• 50 g/2 oz/1/2 cup multicolored glace (candied) cherries, chopped

• 50 g/2 oz/1/2 cup toasted chopped nuts

• 15 g/1 tbsp powdered gelatine

• 60 ml/4 tbsp water

• 300 g/11 oz/1 small can raspberries in natural juice

• Icing (confectioners') sugar

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Method:

1. Soak the currants in the liqueur for 30 minutes. Mix with the rice, yoghurt, cherries and nuts.

2. Dissolve the gelatine in the water in a bowl over a pan of hot water or in the microwave (do not allow to boil).

3. Stir into the rice, mixing well. Turn into 4 individual wetted moulds (molds) and chill until set.

4. Sieve the raspberries and sweeten to taste with sifted icing sugar.

5. Spoon on to serving plates and carefully turn out a cassata on to each.