Christmas Eve Cassette

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the mold

   Tap the cling film box, allowing it to protrude over large swathes. Make sure it goes flat in the freezer. Drain and dab the 120 g of cherries; cut them in half and check for kernels.

2. Prepare the crunchy elements

   Roughly chop 50 g of pistachios. Breaks 80 g of small butter into 1 to 2 cm pieces, without reducing them to powder. Reserve both separately.

3. Whip the cream

   Pour the 400 g of cold cream into a cold bowl. Medium-speed wag until clear furrows and a soft peak at the end of the whisk. Stop before the cream becomes grainy.

4. Mix the ice base

   Mix 250 g of sweetened condensed milk with vanilla in another bowl. Add a third of whipped cream to loosen, then gently incorporate the rest into the spatula by lifting. Add the pistachios and cherries without stirring too much.

5. Filling the cassette

   Pour the preparation into the box, smooth and gently pat the bottom on a cloth. Spread the pieces of small butter over the top and lightly squeeze them to form the future base. Turn the film down and freeze at least 8 hours.

6. Draw the reels

   Melt the 60 g of dark chocolate in a soft bain-marie. On baking paper, draws two 4.5 cm diameter rings, thick enough to be moved, and two small 1.5 cm discs. With the rest, draw a rounded rectangle of 13 x 5 cm and a strip of 8 cm. Leave to freeze for 20 minutes in the refrigerator.

7. Preparing the pink shell

   Melt 150 g of white chocolate with 25 g of coconut oil in a dry bowl in a mild bain-marie. Stir and then add the pinch of fat-soluble pink dye. Let it cool down to a neutral sensation on the finger, about 28 to 30 °C; hot, it would melt the dessert.

8. Unmoulding the ice block

   Open the film, flip the box over the dish and then remove the box and film. The biscuit is now under. If the corners are too rounded, recut them very lightly with a knife passed through the hot and wiped water.

9. Transform to Cassette

   Quickly pours the pink shell on top and spreads out in a thin layer with the spatula, leaving some icy sides visible. Before it hardens, place the black rectangle in the center, the two rings in this frame, the small discs in the middle and the strip at the bottom. Immediately put 20 minutes back in the freezer.

10. Cut at the right time

    Place the cassette in the refrigerator for 10 minutes before serving. Cut with a hot and dry knife. The slice should show white ice, green splinters of pistachio, red cherries and the biscuit base. Do not re-freeze shares that have become liquid.