Cook and bake spray
2l (4.2 pt) Vanilla ice cream
60g (2.1 oz.) Peppadew® Piquanté peppers ( cut into quarters)
3 tbsp coarsely grated dark chocolate
2 tbsp flaked almonds (toasted)
3 tbsp Peppadew® Sweet Piquanté pepper brine
Half a cup of melted milk chocolate
Spray the inside of moulds of your choice (crème caramel shape dariole moulds or rectangular moulds) with the cook and bake spray and line the inside of the moulds with cling wrap allowing the sides to overhang.
Transfers vanilla ice cream into a bowl and set aside to soften slightly. Fold in the grated chocolate, Peppadew® sweet Piquanté pepper brine, almonds and the peppers until combined. Spoon the mixture into the moulds, smooth the surface and cover with the hanging cling wrap. Place in the freezer for 30 min. or until firm.
Take the moulds out of the freezer, unmold the cassata, remove the plastic and place in a serving tray, put the melted milk chocolate in a plastic piping bag and drizzle on the top of the cassata forming chocolate lines covering the cassata, put back in the freezer until when ready to serve. Cut into 2cm slices and serve.
Coating with cocoa powder instead of chocolate can also be used.