Italian Cassata Recipe

50 g drained maraschino cherries
1 liter soft-scoop vanilla ice cream
50 g/2 oz grated chocolate
15 ml/1 tbsp chopped angelica

Method:

Reserve 1 cherry for decoration and chop the remainder. Put the ice cream in a bowl. Quickly mash in the chocolate, chopped cherries and angelica until just blended (don't over-mix or the ice cream will start to melt). Quickly pack into a 1 liter pudding basin. Cover with clingfilm (plastic wrap) and freeze until firm. When ready to serve, dip the basin briefly in hot water, loosen round the edge with a round-bladed knife and turn out on to a serving plate. Top with the reserved cherry and serve straight away.