Fresh Fruit Cassata

Use the same weight; choose a plain creamy flavour and adjust sugar only if needed.

Use the same weight for a nutty accompaniment; it will change the flavour clearly.

Use the same weight for a fruity accompaniment; it is sweeter and more acidic.

For 100 g strawberry ice cream use 80 g softened vanilla ice cream folded with 20 g strawberry purée, then refreeze until firm.

Use the same weight; soften, fold in strawberry purée to taste, and refreeze before serving.

Use with vanilla ice cream rather than alone: about 20 g purée per 80 g ice cream.

Use the same weight and stir in chopped pistachio; milder but works as an accompaniment.

Use the same weight; add chopped pistachio and a drop of rosewater if you want a nutty Indian tone.

Use the same weight; fruity rather than nutty, so serve with plain biscuits or cake.

Use the same weight, trim crusts; richer and softer, so reduce added sugar slightly.

Use the same weight only for trifle-style uses; drier and less sweet.

Use the same weight; lighter in colour and flavour but same alcoholic warmth.

Use the same weight; brandy is drier and more grapey.

Use 75% of the weight; pungent and fiery, so add gradually.

Use the same weight, chopped if large; less candied and less sweet, so add a little extra sugar if needed.

Use the same weight, finely chopped; firmer and tarter, so soak in hot water for 10 minutes first.

Use 80% of the weight, chopped; much sweeter, so reduce any added sugar.

Use the same total weight; blanch and peel. It gives a greener, sweeter paste but less almond body.

Use the same total weight; blanch and peel. It is firmer and less colourful, so grind longer.

Use the same total weight; chop or grind together. The flavour will be less specific but still rich.

Use the same weight for purées and curries; adjust sugar and lime juice to taste.

Use the same weight; softer and less aromatic, so add lime juice and a little sugar.

Use the same weight for chutneys; sharper and more fibrous, so adjust sugar.